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🍽️ Coconut Easter Lamb

485 kcal · 30 min · 4 servings

Coconut Easter Lamb Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Grease the baking pan thoroughly with butter or margarine.
  2. 2. Coat the pan evenly with breadcrumbs.
  3. 3. Shake the pan vigorously so the breadcrumbs cover all sides.
  4. 4. Tap out any excess breadcrumbs from the pan.
  5. 5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  6. 6. Separate the eggs by carefully dividing the egg whites from the yolks.
  7. 7. Beat the egg whites with a pinch of salt until stiff peaks form.
  8. 8. Mix the butter with the sugar until creamy and frothy.
  9. 9. Mix the egg yolks with the lemon zest and stir them into the butter mixture gradually.
  10. 10. Gently fold in the flour until a smooth batter forms.
  11. 11. Gently fold the egg whites into the mixture without deflating them.
  12. 12. Spoon the batter into the prepared pan.
  13. 13. Tap the pan firmly against the work surface several times.
  14. 14. This removes trapped air bubbles from the batter.
  15. 15. Bake the Easter lamb in the preheated oven for 30 to 35 minutes until golden brown.
  16. 16. Remove the pan from the oven and let the cake cool for 15 minutes.
  17. 17. Carefully remove the cake from the pan only after it has cooled.
  18. 18. Let the Easter lamb cool completely before decorating it.
  19. 19. Mix powdered sugar with lemon juice to create a spreadable glaze.
  20. 20. Dab two small dots of glaze onto the face to form eyes.
  21. 21. Brush the head and body of the lamb with the remaining glaze.
  22. 22. Generously sprinkle the moist lamb with shredded coconut.
  23. 23. Attach a sugar flower to the lamb's neck using a little glaze.
  24. 24. Optionally attach more sugar flowers along the bottom edge.
  25. 25. Let the decoration dry completely before serving the lamb.

Nutrition per serving