Coconut Lamb Cake

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.

Coconut Lamb Cake


  • 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


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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