Preheat the oven to 350°F (176°C). Grease and flour the lamb cake mold.

Pour the flour, granulated sugar, and baking powder to the stand mixer bowl, mix on low speed for 15 to 20 seconds.

Add the egg replacers, non-dairy milk, melted vegan butter, vegan sour cream or , and vanilla extract in a large bowl and use

an electric mixer to beat on medium speed for 30 seconds to 1 minute, until a batter forms. Do not overmix.

If necessary, scrape down the sides of the bowl with a rubber spatula.

Place the lamb mold side with the face down first on a baking sheet. Pour in the batter. Then, place the mold with the hole on top.

Bake in the oven for 50 to 55 minutes. You can stick a toothpick in the venting hole and it should come out mostly clean.

Carefully, remove top mold. Your cake make bake into it, mine did not, that is okay. Then, allow the cake to cool for 15 to 20 minutes in the bottom mold. Use a knife to carefully loosen the sides and then flip it out onto a cutting board.

Allow it to cool 30 minutes to an hour on the cutting board, baking pan, or wire rack. Then, place in the freezer and freeze overnight, at least 12 hours, covered with foil.

Prepare the vegan buttercream frosting: Place the vegan butter in a large bowl and use an electric mixer or stand mixer to beat on medium speed for 2 to 3 minutes, until very soft and fluffy. Pour in the vanilla extract and gradually add the confectioners’ sugar while mixing on medium speed. After all of the sugar is incorporated, pour in the nondairy milk and beat on high for 3 to 5 minutes, scraping down the sides of the bowl occasionally to make sure everything is well combined. The frosting will be pale, light, and fluffy.

Transfer into a piping bag with a thick circular tip. On the serving dish or platter make a thick line of frosting and then place the cake down into it standing up. This will hold it in place.

Make dots of the icing all over the cake, do not forget the back. If you want to just frost the back of the cake with spreading out a thin layer of frosting that works too.

Then, sprinkle the shredded coconut over top. Do your best to cover as much of the cake as you can.

Use the black gel icing to make eyes and a jelly bean to make a nose.

You can then decorate the platter with Easter grass and jelly beans.