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Coconut Lamb Cake
Coconut Lamb Cake
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Create a whimsical lamb-shaped white cake with coconut grass, raisin eyes, nose, and maraschino cherry mouth.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1 egg white
  • 0.75 cup white sugar
  • 1 pinch salt
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • 0.5 teaspoon vanilla extract
  • 1 cup flaked coconut
Instructions:
  • Preheat your oven to 450 degrees F (230 degrees C.); then, grease and flour a lamb-shaped mold. Follow the package instructions to prepare the cake mix.
  • Fill the well-greased lamb mold with batter, then seal it shut with the back of the mold. Secure the mold with wire or tie it together, then place it face down on a baking sheet.
  • First, bake at 450 degrees F (230 degrees C) for 15 minutes. Then, lower the temperature to 350 degrees F (175 degrees C) and continue baking for an additional 35 minutes.
  • Clean the oven to remove any mold and carefully remove the back of the lamb-shaped mold. Let the lamb cake cool inside the front half of the mold for approximately 5 minutes. Gently loosen the cake from the sides of the mold and carefully remove it. Place the lamb cake upright on a cake rack to cool completely. Once cooled, frost the cake with snow frosting and coat it with coconut for a delicious finish.
  • For Snow Frosting: In a small double boiler, whisk together egg white, sugar, pinch of salt, water, and light corn syrup until well combined. Beat for about 1 minute until fully mixed. Cook over rapid boiling water, whisking continuously for 4 minutes, until frosting forms stiff peaks. Take off the heat, stir in 1/2 teaspoon vanilla, and beat for 1 minute until thick enough to spread.

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