Lemon Coconut Pound Cake with Mango Glaze

Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and coconut milk. Gradually fold in the shredded coconut.

Sift the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, stirring until combined.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake is cooling, blend the fresh or frozen mango into a smooth puree. In a bowl, mix the mango puree with powdered sugar, lemon juice, and coconut milk (if using) until it forms a smooth, pourable glaze.

Once the cake has cooled, drizzle the mango glaze generously over the top, letting it drip down the sides for a beautiful presentation.

Garnish with extra lemon zest or toasted coconut flakes if desired. Slice and enjoy the refreshing lemon and coconut cake with a sweet, tropical mango twist.