Method
Step 1
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 2
To make the sponge, in a large bowl, whisk together the melted butter, golden caster sugar, sour cream, vanilla extract and oil. Add the eggs, one by one, mixing between each one. Once incorporated, sieve the flour into the mixture, then fold together until there are no pockets of flour remaining.
Step 3
Divide the mixture evenly between the cube shaped moulds.
Step 4
Bake for 16–18 minutes, until golden and risen.
Step 5
Once baked, remove from the oven and leave to cool for a few minutes, before then turning out of the moulds and cooling completely.
Step 6
To make the buttercream, beat the butter, icing sugar and coconut extract together until light and fluffy.
Step 7
Transfer the buttercream to a piping bag fitted with a small open star nozzle.
Step 8
To make the chocolate coating, transfer the chopped dark chocolate to a heat proof bowl. In a small saucepan, heat the milk with the cocoa powder and icing sugar. Once the milk comes to the boil, pour this over the dark chocolate and leave it to sit for 1–2 minutes to allow the chocolate to melt.
Step 9
After 1–2 minutes, once the chocolate has melted, stir the mixture together until it is smooth and shiny. Leave to one side until ready to assemble.
Step 10
To assemble, trim the top of the cooled cakes so that all 4 sides of each sponge are perfectly flat.
Step 11
Spread the desiccated coconut into a small, lipped tray or onto a large plate.
Step 12
Using a fork, dip each cube of cake into the chocolate coating, ensuring that the entire cake is coated. Transfer to a cooling rack and allow the excess to drip off.
Step 13
Roll each chocolate covered cake in the coconut until each one is completely covered. Transfer to the fridge until the chocolate coating is set.
Step 14
Once set, pipe small stars of coconut buttercream over one side of the cake to create a face.
Step 15
Stick a small pink heart shaped sprinkle in the middle of the face to create a nose.
Step 16
Cut the heart shaped marshmallows in half, then stick to either side of the face for ears.
Step 17
Using the black writing icing, pipe eyes and a mouth onto the lamb.
Step 18
Finally, using the remaining buttercream, pipe a fringe between the two ears.
