An Easter pound cake baked in a mold and covered in fluffy frosting and coconut.
Bake at 350° F for one hour. Let cake cool in the mold for 30 min.
While the cake is cooling, prepare the frosting.
Once the cake is completely cool, cover with buttermilk frosting.
Sprinkle with shredded coconut. Use raisins for the eyes and nose and red jellybeans for the mouth. Finish with a pink ribbon around the neck!
Beat butter at medium speed until creamy with an electric mixer.
Gradually add powdered sugar, beating at low speed until smooth.
Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.
Additional buttermilk can be added 1 tsp at a time, until desired fluffiness is reached.
*This recipe is based on a heavy duty cake mold. Newer lightweight cake molds may require different baking times.