Make the crumbs.  In a medium bowl, stir together flour, sugar, almonds, salt, and cinnamon.  Stir in the oil and syrup until clumps form.  Crumbs may be made up to 5 days ahead of time.  You won’t use the whole recipe in the cake, so make a quick fruit crisp with leftovers.

Make the cake.  preheat oven to 350 degrees F.  Oil an 8 or 9 inch round cake pan and line the bottom with parchment.  Sprinkle 1 ¾ cups of the crumbs on the parchment.

In a large bowl, whisk together eggs, sugar, lime juice and zest, and oil until well combined.  Stir in the flour and baking powder, finishing with the milk.  If the batter seems too thick, add a couple more tablespoons of milk.  Pour over the crumbs and bake about 50 minutes until golden brown and a toothpick inserted in the center comes out clean.  Cool completely in the pan.

Once cake is cool, carefully loosen the sides and invert it onto a plate or platter.  Peel off the parchment and make the glaze.  In a small microwave safe bowl, melt the coconut butter in the microwave in 15 second increments, stirring in between, until melted.  Stir in the lime juice and zest and vanilla bean powder.  Stir in milk until mixture is smooth and thin enough to be drizzled.  Drizzle over cake, slice and serve.

Cake may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.  Thaw in the microwave for about 1 minute.