It’s kind of like eBay but pretty much consists of girlie clothes, shoes and accessories. People sell things in their “closets” that they no longer want, but you can also work out trades or bundles with the sellers, and there’s no bidding required. In other words, it’s pretty much my new favorite website. However, there’s something eerily strange about Poshmark.
You see, when you order something, you pay for the item via Poshmark. Poshmark holds onto the funds until the person ships the product and until you receive the product. Once you get the product, you have to go into Poshmark and accept that you’ve received it. It’s only then that the person gets their money. Make sense?
However, what’s really weird is that every time I’ve ordered from Poshmark, I’ll always get an email and text reminder from them saying, “looks like your item has been delivered! Please accept your item!” … literally SECONDS after the doorbell rings. I’ll open the door, see the postman walking away, be reaching for my package, and bing! Poshmark.
I get that they probably have a tracking ID on their packages or something, but have you ever had a package literally be absolutely, 100%, on-the-money correct when it’s been delivered? Not I. In fact, with most services, it won’t even update in the system that the item’s been delivered until a day later. Or it’ll say ‘delivered’, but it won’t come for another couple hours. But Poshmark is like.. the very second it happens, they know.
Which makes me wonder — is Poshmark really just an elaborate scheme for a 1984 kind of deal? Is Poshmark Big Brother, watching our every moves? Encouraging us to share and trade clothing with one another while tracking where we live? Because how ELSE would they know to text me a reminder THE VERY SECOND I reach for my package? Hm?? It’s like they have microscopic cameras installed around my house now or something. Or maybe the postman is in on their grand operation to take over the world.
He probably hops back into his mail truck, alerts the Poshmark people over his walkie talkie that I’ve received the package, “now commence Operation Watchdog” and they know to send that text so I know that they know that I know they’re watching me. Or something.
Or maybe I should stop online shopping. Probably. But then again, what kind of world would that be?
Anywho, if Poshmark knows where I live — that’s one thing. But if they start breakin’ in and stealing my Lemon Coconut Cake, that’s another. This cake is easily one of my new favorites! Lemon cake is just so reminiscent of springtime, and who can resist a light and tender cake bursting with fresh citrusy flavor? And don’t even get me started on the coconut frosting. It. Is. Phenomenal. Light as a cloud, super fluffy, and loaded with coconutty goodness. Paired together, the two make quite a team! AND did I mention the cake is guiltless?
Now sit back, relax, and let this cake take over your world.
- 1 box lemon cake mix
- 4 egg whites
- 1 & ¼ cup water
- ½ cup unsweetened applesauce
- 1 small box sugar free/fat free instant lemon pudding mix
- 2 tsp lemon zest (about one medium-sized lemon)
- 1 box instant coconut pudding mix
- 1 cup cold fat-free milk
- ⅓ cup powdered sugar
- 4 ounces fat free or reduced fat cream cheese, room temperature
- 8 ounces Cool Whip Free, thawed
- Shredded coconut
- Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
- In a large bowl, beat together the cake mix, egg whites, water, applesauce, lemon pudding mix and lemon zest with a handheld electric mixer until combined. Portion the batter evenly among the two greased cake pans and bake for approximately 18-20 minutes or until the cakes spring back lightly when touched and a toothpick inserted near the center comes out mostly clean. Allow the cakes to cool in the pan for about 15 minutes before gently inverting them onto wire racks to cool completely.
- Meanwhile, make your frosting: in the bowl of a stand mixer, combine the coconut pudding, powdered sugar and milk and whisk until smooth. Stir in the cream cheese until combined. Then fold in the whipped topping into the mixture. Refrigerate the frosting until ready to serve, or about 1 hour.
- Place a cake round on a serving platter or cake stand. Top with HALF of the frosting mixture, spreading it just to about the border -- don't actually spread to the border or else it'll all mush out. Top with the remaining cake and frost the top. Generously pat on the shredded coconut to cover the top and sides of the cake. Serve!
This frosting is one of my favorites of all time! I originally used it on my Lite Triple Coconut Cupcakes and fell in love. It’s so soft, luscious and light, and sweet but not cloyingly so, thanks to the tang of the cream cheese. I also love the raw chew of coconut, but if you’d rather, a crunchy toasted coconut would rock! Plus, it totally makes this cake heavenly and pairs swimmingly with the bright burst of lemon! If you’re a lemon fan, you oughta try this cake! This would make adorable cupcakes, too!
Have a fantastical day!