Coconut Lamb Cake

Coconut Lamb Cake

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"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."
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servings 196 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


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I was lacking the lamb mold, as those are very hard to find, so I simply used the recipe to make a standard coconut cake. And let me tell you... the cake was absolutely perfect. I love coconut, ...

I made this into pastel coconut frosted cupcakes for Easter 2010. The best thing seemed to be the frosting which I tinted in pastels, added shredded coconut too and presented on green easter gr...

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