Add a photo

Coconut Lamb Cake

By: Trena  
"White Cake for Lamb Mold. Reserve some coconut to tint green and arrange around mold as grass. Use raisins for eyes and nose and a slice of maraschino cherry for the mouth."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 85 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 lamb
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  •  
  • 1 egg white
  • 3/4 cup white sugar
  • 1 pinch salt
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  •  
  • 1 cup flaked coconut
  •  

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).grease and flour a lamb mold. Prepare cake mix as directed on the package.
  2. 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.
  3. 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.
  4. Remove mold from 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.
  5. To make Snow Frosting: In the top of a small double boiler, Combine egg white, sugar, dash of salt, water and light corn syrup. 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 will stand in stiff peaks. Remove from boiling water, add 1/2 teaspoon vanilla and beat 1 minute, or until thick enough to spread.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 196 | Total Fat: 4.8g | Cholesterol: 0mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by AEENJOY 
I was lacking the lamb mold, as those are very hard to find, so I simply used the recipe to... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?