Instructions:

• 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.