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Coconut Lamb Cake
Ingredients
Makes 1 cake
1 (18.25 ounce) package white cake mix
1 egg white
¾ cup white sugar
1 pinch of salt
3 tablespoons water
1 teaspoon light corn syrup
½ teaspoon vanilla extract
1 cup flaked coconut
Method
Preheat oven to 450 degrees F (230 degrees C).grease and flour a lamb mould. Prepare cake mix as directed on the package.
Pour batter into the face half of well-greased lamb mould. Cover with back of mould and wire or tie mould together. Place mould 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 mould from oven and remove the back of the mould. Allow lamb to cool in face half of mould for about 5 minutes. Loosen cake from sides of mould 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: In the top of a small double boiler, Combine egg white, sugar, pinch 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 ½ teaspoon vanilla and beat 1 minute or until thick enough to spread.
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