Coconut Lamb Cake

Prep Time:
25 mins

Cook Time:
50 mins

Total Time:
1 hr 15 mins

Servings:
16

Yield:
1 lamb cake

Ingredients

Directions

Preheat the oven to 450 degrees F (230 degrees C). Grease and flour a lamb cake mold. Prepare cake mix as directed on the package.

Pour batter into the face half of well-greased lamb mold. Cover with back of mold and wire or tie mold together. Place mold face down on baking sheet.

Bake for 15 minutes at 450 degrees F (230 degrees C). Reduce heat to 350 degrees F (175 degrees C) and bake 35 minutes longer.

Remove cake from the oven and remove the back of the mold. Allow lamb to cool in face half of mold for about 5 minutes. Loosen cake from sides of mold and remove carefully. Stand lamb cake upright on cake rack until cool. When cool, frost with snow frosting and cover with coconut.

To make Snow Frosting: Combine egg white, sugar, dash of salt, water, and light corn syrup in the top of a small double boiler; beat with rotary egg beater about 1 minute or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater 4 minutes, or until frosting stands in stiff peaks. Remove from boiling water, add 1/2 teaspoon vanilla and beat 1 minute, or until thick enough to spread.

Nutrition Facts (per serving)