Coconut Easter Lamb

Ingredients

• soft butter (for the pan)
• soft breadcrumbs (for the pan)
• 2 Eggs
• 1 pinch salt
• 120 g soft butter
• 120 g sugar
• 1 tsp organic lemon zest
• 120 g flour
• 80 g powdered sugar
• 1 tsp lemon juice
• 50 g coconut flakes
• zuckerblüte (optional)

Instructions

1. 1.

   Grease the pan well, dust with breadcrumbs, seal tightly and shake to distribute crumbs evenly.

2. 2.

   Preheat oven to 180°C (356°F).

3. 3.

   Separate eggs. Beat egg whites with salt until stiff peaks form. Cream butter with sugar. Gradually fold in yolks with lemon zest. Sift flour over batter and gently fold in the beaten whites. Spoon dough into pan, tapping it several times on the work surface to release air pockets.

4. 4.

   Bake for 30-35 minutes until golden brown. Remove from oven, cool for 15 minutes before opening. Allow the Easter lamb to cool completely.

5. 5.

   For decoration whisk powdered sugar with lemon juice into a spreadable glaze. Dab two eyes onto the face and brush head and body with glaze. Sprinkle coconut flakes on top. Place a small sugar blossom on the neck with a touch of glaze, optionally along the underside, and let everything dry.