Coconut Lamb Cake Recipes

3D LAMB CAKE FOR EASTER

Steps:

• Preheat oven to 350°F. Prepare 3D Lamb Cake pan by greasing generously with vegetable shortening. Then add some flour and swirl around until it covers everywhere. Pour out excess. Set aside.
• In mixing bowl, cream together butter, sugar, vanilla and eggs, beating until light and fluffy. Stir together dry ingredients in a medium bowl and add to creamed mixture, alternately with buttermilk while beating on low speed with electric mixer. Once combined, beat on medium low for 2 minutes.
• Pour all but 1/2 cup of batter in prepared pan. Discard extra batter or make a cupcake. Bake for 50-55 minutes. Let cool. Carefully remove pans and place cake on serving plate.
• Meanwhile, make the frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
• Frost lamb cake. Add two small blue jelly beans for eyes and one small pink jelly bean (cut in half) for nose. Cover the body with coconut flakes.
• To make grass, place shredded coconut in a large bowl. Add green food coloring and mix until combined. Place the green coconut around the base of the cake. Then add more jelly beans, if desired.

NO-FAIL EASTER LAMB CAKE

Steps:

• Preheat oven to 325
• Cream butter and sugar, add eggs one at a time
• Combine dry ingredients and add to batter alternating with buttermilk and vanilla
• Prepare pans by spreading lightly with butter and dusting with dried breadcrumbs
• Pour batter into the bottom of your two cake pans, assemble according to direction on your lamb cake mold
• Bake for approximately one hour
• Cool the cake for 10 minutes, remove from pan
• Cool to room temp and refrigerate
• Mix butter, shortening, powdered sugar, vanilla, and just 3 tablespoons of milk, gradually adding more milk until the consistency is similar to light and fluffy mashed potatoes, it should be stiff enough to hold its shape when you pipe it, but soft enough to pipe easily
• Place about 1/2 cup in a small deep bowl and blend in enough milk to make a thick glaze, the texture should be thicker than heavy cream, kind of like a thin pancake batter
• Dip the lambs face into the glaze, covering the face and front side of the ears, and allow the glaze to drip off (I occasionally gave it a wipe to help the process)
• Add a small amount of frosting to the center of your serving platter, place the lamb on top, this will kind of glue it to the plate, I do this with all cakes, but it's especially helpful with this top-heavy cake
• Add a star tip to a piping bag and pipe swirls of frosting onto the lamb's body
• If desired, use food coloring to tint a small amount of the frosting, literally a tablespoon or two, a light pink or peach color, use this to pipe the inside of the ears and nose
• Add jelly beans for eyes, I used a plastic straw and pushed it into the cake where I wanted the eyes to be, it gave me an opening to push the jelly beans into
• Refrigerate until you're ready to put it on the table

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.