Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut
Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut takes approximately 5 hours from beginning to end. This recipe serves 4 and costs $1.68 per serving. One serving contains 766 calories, 14g of protein, and 33g of fat. It works well as a rather inexpensive dessert. This recipe from How Sweet Eats has 3283 fans. If you have lemon juice, unsweetened coconut, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 58%. Try Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, Coconut Layer Cake with Marshmallow Frosting, and Lemon Cookies with Toasted Coconut Frosting for similar recipes.
Servings: 4
Ingredients:
2 teaspoons baking powder
1/4 teaspoon cream of tartar
4 large egg whites
2 large eggs
2 cups all-purpose flour, sifted
1 cup granulated sugar
1/2 cup fresh lemon juice (this was 3 lemons for me)
the zest of 4 lemons
3 tablespoons milk
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup unsweetened, flaked coconut, toasted if desired
2 teaspoons vanilla extract
Equipment:
cake form
whisk
bowl
oven
spatula
frying pan
stand mixer
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray a round 9-inch cake pan (mine was springform) with nonstick spray liberally. In a small bowl, whisk together sifted flour, baking powder and salt.In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 25-30 minutes, or until cake is set and springs back when touched. Remove and let cool completely.marshmallow frostingTo make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Frost cake as desired, then top with coconut!
Step by step:
1. Preheat oven to 350 degrees F. Spray a round 9-inch cake pan (mine was springform) with nonstick spray liberally. In a small bowl, whisk together sifted flour, baking powder and salt.In a large bowl, whisk together eggs and sugar until smooth and creamy.
2. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest.
3. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth.
4. Pour into the greased 9-inch pan and use a spatula to even out the batter.
5. Bake for 25-30 minutes, or until cake is set and springs back when touched.
6. Remove and let cool completely.marshmallow frosting
7. To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
8. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Frost cake as desired, then top with coconut!
Nutrition Information:
covered percent of daily need
