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:

Quickview
772k Calories
14g Protein
33g Total Fat
105g Carbs
7% Health Score
Limit These
Calories
772k
39%

Fat
33g
51%

  Saturated Fat
21g
136%

Carbohydrates
105g
35%

  Sugar
53g
59%

Cholesterol
155mg
52%

Sodium
252mg
11%

Alcohol
0.69g
4%

Get Enough Of These
Protein
14g
29%

Selenium
38µg
55%

Manganese
0.75mg
37%

Vitamin B2
0.63mg
37%

Vitamin B1
0.53mg
35%

Folate
136µg
34%

Phosphorus
300mg
30%

Vitamin C
19mg
24%

Iron
4mg
22%

Vitamin B3
3mg
19%

Vitamin A
867IU
17%

Fiber
4g
17%

Potassium
512mg
15%

Calcium
145mg
15%

Copper
0.22mg
11%

Vitamin B5
0.94mg
9%

Magnesium
35mg
9%

Zinc
1mg
7%

Vitamin E
1mg
7%

Vitamin D
1µg
7%

Vitamin B6
0.13mg
7%

Vitamin B12
0.35µg
6%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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