Easter Lamb Cake

Directions:

Preheat oven to 375 degrees F. Generously grease insides of molds and dust with flour or spray heavily with floured nonstick baking spray.

Prepare cake batter as instructed on the box. Place molds on a cookie sheet. The top is the one without the steam vent hole. Pour batter into the bottom mold filling as full as possible, there will be batter remaining. (Use this to make a mini cake for dinner!) Place top of mold over the bottom half, interlocking the seams.

Bake for 45 to 55 minutes or until done. You can check for doneness by sticking a toothpick through the steam hole on the top half of the mold. Remove mold from oven and allow to cool about 5 minutes.

Turn the mold over before standing the lamb upright and taking away the forms. Place lamb cake on serving plate. Place a 6- inch skewer through top of head to make it more stable.

Tint 1 to 3 cups of the coconut with drops of green food coloring to achieve desired color. (The amount of coconut will vary depending on the surface area to be covered surrounding the lamb)

Generously ice the lamb with frosting. Using your hands, dab the remaining white coconut on the surface of the lamb, covering completely. Place green coconut around the base of the lamb.

Take a red jelly bean and cut an arch to make the smiling mouth. Cut a black jelly bean in half to make the nose and choose a colored jelly bean cut in half for the eyes. Tie the ribbon carefully around the lambs neck. Garnish green coconut base with remaining jelly beans and decorated eggs. Lamb cake will keep unrefrigerated for several days. Cover carefully with plastic wrap if needed.