Osterlamm (Easter Lamb)

This is a traditional Easter cake and uses a lamb-shaped cake pan. Alternatively, you can use a rabbit cake form or any other Easter related form.

1 stick Unsalted Butter, room temperature
3/4 cup cup Sugar
1 package Vanilla Sugar
Pinch of Salt
3/4 cup Coconut Flakes, sweetened
3 Eggs, room temperature
3/4 to 1 cup All-Purpose Flour
Zest of a Lemon
Powdered Sugar

Prepare a lamb-shaped cake form by greasing it and dusting it with flour.

Preheat oven to 325°F.

Using a mixer, mix the butter until smooth and creamy. Add sugar and vanilla sugar and beat until the butter has absorbed the sugar and the color of the butter lightens. Add 1 egg and 1 tablespoon of the flour. Continue mixing until the butter has completely absorbed the egg. Add another egg and another tablespoon of the flour, again mixing until the egg second egg is completely absorbed. Add the third egg and mix until the butter mixture has absorbed it. Add coconut flakes, lemon zest, salt, and remaining flour. Mix only until the all ingredients have been absorbed.

Fill the prepared cake pan with the cake batter. Bake the cake for approx. 40 minutes or until a toothpick pushed into the center of the cake comes out clean.

Remove cake from oven and allow to completely cool. Remove cake from the pan. Dust the cake with powdered sugar.