Coconut Lamb Cake

Ingredients and Instructions

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

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.

Makes 1 cake.