2 1/2 cups water
1/2 cup white sugar
4 egg whites
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons almond extract
1/2 teaspoon grated lemon zest
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 (2 ounce) can black marshmallows
1 cup flaked coconut
3 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix water, sugar, egg whites, lemon extract, flour, baking soda, almond extract and lemon zest. Mix together. Pour over sponge cake with toothpicks and pea-size star shapes as shown in photo album.
Bake in preheated oven for 45 minutes until rice cakes are golden brown. Cool completely before frosting with sprinkles or chocolate frosting.
To make chocolate icing: In a large bowl, cream butter and cream sugar over medium speed of mixer until light and fluffy. Beat in egg whites. Beat in lemon extract and lemon zest. Beat in 1/4 cup flour, then add marshmallow creme.
Whip lemon cream into lemon frosting/glaze mixture, then quickly pour lemon cream over cake. Cool using on a wire rack. Refrigerate 2 hours. Before serving, top off rim of pan with whipped cream garnish with marshmallow creme.