Last week I tried making Lime & Coconut Loaf Cake using this recipe but it turned out a tad too tart for my taste. So, today went back to the Lemon & Rosemary Loaf. This time with frosting and minus the rosemary.
I used my mother's decades old cake mold and got this pretty shape.
For the frosting I made Buttercream Marshmallow using two recipes. One for the ingredients and the other for the method. Making cake frosting always feels messy and complicated but all I had to do was mix
1/3 cup of icing sugar
1/3 cup softened unsalted butter
1/8 tspn vanilla essence
and fold in
3/4 bottle of marshmallow creme
I then sprinkled the Hawaiian Coconut flakes leftover from my last miserable attempt at baking.