Lemon Coconut Pound Cake with Mango Glaze

To store your Lemon Coconut Pound Cake with Mango Glaze, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before serving.

Yes, you can make several substitutions in this Lemon Coconut Pound Cake recipe. For a dairy-free option, use vegan butter instead of unsalted butter and substitute coconut milk with almond milk or oat milk. If you don't have fresh lemons, bottled lemon juice can work in a pinch, but fresh is always best for flavor. You can also replace shredded coconut with chopped nuts for a different texture.

This Lemon Coconut Pound Cake can be made gluten-free by using a gluten-free all-purpose flour blend. Additionally, by substituting the butter with a vegan alternative and ensuring that the sugar is free from bone char, this recipe can also be made vegan. Always check the labels of your ingredients to ensure they meet your dietary needs.

To enhance the flavor of the Mango Glaze, consider adding a pinch of salt to balance the sweetness or a splash of lime juice for an extra citrus kick. You can also mix in a bit of grated ginger for a spicy twist or a dash of coconut extract to amplify the coconut flavor.

Lemon Coconut Pound Cake with Mango Glaze pairs wonderfully with a scoop of coconut ice cream or a dollop of whipped cream for added richness. For a refreshing drink, serve it alongside iced tea or a tropical fruit smoothie. Fresh fruit like berries or additional mango slices can also complement the cake beautifully.