A traditional Easter cake baked in a lamb-shaped mould (a rabbit mould, or any other Easter-themed shape, also works well).
Ingredients
- 1 stick (115 g) unsalted butter, room temperature
- ¾ cup sugar
- 1 packet vanilla sugar
- A pinch of salt
- ¾ cup sweetened coconut flakes
- 3 eggs, room temperature
- ¾ to 1 cup all-purpose flour
- Zest of 1 lemon
- Powdered sugar, for dusting
Preparation
- Grease the lamb-shaped mould and dust with flour. Preheat the oven to 325°F.
- Beat the butter until smooth and creamy. Add the sugar and vanilla sugar and beat until pale and fluffy.
- Add one egg and one tablespoon of flour; mix until fully absorbed. Repeat with the second egg and another tablespoon of flour, then with the third egg.
- Fold in the coconut flakes, lemon zest, salt and the remaining flour, mixing only until combined.
- Fill the prepared mould with the batter and bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cake cool completely before removing it from the mould, then dust with powdered sugar.
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