LEMON CAKE WITH MARSHMALLOW FROSTING + TOASTED COCONUT

INGREDIENTS

• 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 (this was 3 lemons for me)
• 3 tablespoons milk
• marshmallow frosting
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened, flaked coconut, toasted if desired

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a round 9-inch cake pan (mine was springform) with nonstick spray liberally.
2. In a small bowl, whisk together sifted flour, baking powder and salt.
3. 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.
4. marshmallow frosting
5. 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. 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!