Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut.

There’s something undeniably uplifting about the bright and zesty flavor of lemons, especially when they come together in a delightful cake. This Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut is the perfect treat for any occasion, be it a sunny afternoon or a festive gathering. With a tender, moist crumb infused with fresh lemon juice and zest, topped with fluffy marshmallow frosting and a sprinkle of toasted coconut, this cake is sure to impress! Let’s dive into why this recipe is a keeper and how you can make it in your own kitchen.

Why This Recipe is a Keeper

This recipe stands out for several reasons. First, it’s incredibly easy to follow, making it accessible for bakers of all skill levels. The combination of tangy lemon and sweet marshmallow creates a heavenly flavor profile that is refreshing and satisfying. Plus, the addition of toasted coconut adds a delightful texture and an extra layer of flavor. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat, this cake is a guaranteed crowd-pleaser.

Your Shopping Guide

Before you get started, here’s a detailed shopping list to ensure you have everything you need:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• The zest of 4 lemons
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 tablespoons milk
• 4 large egg whites
• 1 cup granulated sugar (for frosting)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract (for frosting)
• 1/2 cup unsweetened, flaked coconut (toasted if desired)

Equipment at a Glance

To whip up this delicious cake, you’ll need a few essential kitchen tools:

• Mixing bowls – for combining your ingredients
• Electric mixer – to whip the egg whites and create fluffy frosting
• Measuring cups and spoons – for precise measurements
• 9-inch round cake pans – to bake your cake
• Cooling rack – to cool the cakes before frosting
• Spatula – for spreading the frosting evenly

From Start to Finish: Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut.

Now, let’s get into the step-by-step process of making this delightful cake!

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). Prepare your cake pans by greasing them lightly with butter and dusting with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined. Set aside.

Step 3: Prepare the Wet Ingredients

In a large mixing bowl, combine the melted and cooled unsalted butter with the granulated sugar. Beat in the eggs, vanilla extract, lemon zest, and fresh lemon juice until smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Do not overmix; a few lumps are okay.

Step 5: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 6: Make the Marshmallow Frosting

In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff peaks form. Add the vanilla extract and mix until combined.

Step 7: Frost the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of marshmallow frosting on top. Place the second layer on top and frost the top and sides of the cake. Sprinkle the toasted coconut over the frosting for added texture and flavor.

Step 8: Serve and Enjoy!

Slice the cake into pieces and serve it to your eagerly awaiting guests. Watch as they delight in the sweet and zesty flavors of this Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut.

Ingredient Flex Options

If you’re looking to make some substitutions or adjustments, consider these options:

• Swap all-purpose flour for a gluten-free blend if you need a gluten-free cake.
• Use coconut milk instead of regular milk for a richer flavor.
• Experiment with different citrus zest, such as orange or lime, for a unique twist.
• For a less sweet frosting, reduce the sugar in the marshmallow frosting by a few tablespoons.

Pro Tips & Notes

• Make sure your butter is cooled before adding it to the batter to avoid cooking the eggs.
• Room temperature eggs and butter help create a smoother batter.
• To toast coconut, simply spread it in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, stirring occasionally until golden brown.
• If you want to prep ahead, the cakes can be made a day in advance and stored in an airtight container.

Save It for Later

If you’re not ready to indulge just yet, this cake can be stored in the refrigerator for up to a week. Make sure to cover it well to keep it fresh. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

Your Questions, Answered

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the taste may not be as vibrant.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan.

Can I make this cake in advance?

Absolutely! You can bake the cakes a day or two in advance. Just make sure to store them in an airtight container to keep them moist.

What should I do if my frosting is too runny?

If your marshmallow frosting is too runny, try beating it longer to incorporate more air and achieve a stiffer consistency. Alternatively, you can add a bit more sugar to thicken it up.

Because You Liked This

If you enjoy this recipe, you might also love these:

• Lemon Pepper Salmon With Roasted Potatoes
• Crispy Lemon Chicken Cutlets

Let’s Eat

Gather your loved ones, slice up this delightful Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut, and enjoy the sweet, tangy flavors together. Each bite is a burst of sunshine that’s perfect for brightening any day!

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