Pre-heat the oven to 325 degrees and lightly grease a standard loaf pan.
Combine the coconut oil, sugar and almond paste in a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to mix until smooth.
In a separate bowl, combine the egg replacer and water. Whisk together, then rest for 1 minute until thick. Pour the egg replacer into the mixing bowl with the almond extract, Cointreau and orange zest. Mix until combined.
Add the Super Fine Almond Flour, baking powder, and the salt to the bowl, mix until combined.
Pour the cake batter into the prepared loaf pan.
Bake for an hour or until a toothpick inserted in the center of the loaf comes out clean.
Invert the cake onto a wire rack to cool completely before serving.