Sweet coconut Easter lamb

Ingredients for 1 servings:

• 150 g spelt, ground type 1050
• 125 ml soy milk (soy drink)
• 75 g raw cane sugar
• 75 ml sunflower oil
• 12 g cream of tartar baking powder
• 1 pinch of vanilla, real, ground
• 1 pinch of sea salt
• 2 tbsp desiccated coconut, (heaped tbsp)
• some margarine to grease the baking tin
• some breadcrumbs to sprinkle on the baking tin
• 3 tsp lemon juice, freshly squeezed (approx.)
• 100 g powdered sugar, made from raw cane sugar
• 3 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

enough for an Easter lamb mold with a capacity of 0.7 L, vegan as it is dairy and egg free

Grease the lamb dish, sprinkle with breadcrumbs, and press firmly together. For the dough, mix the flour with the baking powder and coconut flakes. Mix the oil with the raw cane sugar, sea salt, and vanilla. Add the soy milk. Add the flour, baking powder, and coconut flakes and mix everything into a smooth batter. Pour the batter into the dish. Make sure the batter reaches the head. To do this, lightly tap the dish on the work surface. Place the dish on a baking sheet lined with baking paper (in case some leaks or overflows) and bake on the lowest rack at 180°C for about 40-45 minutes (do the skewer test). Let the lamb cool in the dish for about 20 minutes. If necessary, trim off any excess dough with a bread knife to create a flat surface. Turn the lamb over and carefully remove the dish. Pay particular attention to the head so it doesn’t break off. If necessary, loosen it from the edge of the pan with a knife, taking care not to scratch the pan. Let the lamb cool completely and then brush it with a thick glaze made from lemon juice and powdered sugar and sprinkle with coconut flakes. It looks especially beautiful if you tie a bell around the lamb’s neck and place it on a “green meadow” (a green cake doily or napkin). Tip: I always bake the lamb on Maundy Thursday, and the icing under a cake dome keeps it fresh until Easter, but it usually doesn’t survive that long in our house.