Coconut Lamb Cake

Ingredients

• Servings: 1
• 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

Recipe

• preheat oven to 450 degrees f (230 degrees c).grease and flour a lamb mold. prepare cake mix as directed on the package.
• 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.
• 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 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.
• 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.