Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.

In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.

Generously spray both sides of a lamb cake pan with cooking spray. You want to make sure that you grease every crevice, so that nothing sticks to the pan! Place a spoonful of flour into each pan and shake it around the pan until it is evenly coated in flour. Tip the pans over and tap them a couple times to remove any excess flour.

Pour the cake batter into JUST the pan with the lamb’s face/front. Start with adding just a couple dollops to the lambs face, tap the cake pan on your counter a couple of times to remove any trapped air, then add the rest of the batter. Place the second pan/lamb’s back on top of the filled pan. You will see a vent at the back of the lamb’s head. This is so that steam can escape while baking.

Transfer the lamb to a baking sheet and bake at 350F for 45-60 minutes, or until a skewer inserted into the cake comes out clean. Cool for 15 minutes in the pan, then turn out onto a wire rack and cool completely.

Beat the butter with an electric mixer until light and fluffy. Add the vanilla extract and mix until combined.

Add the powdered sugar one cup at a time, beating with each addition. Then mix for 3-5 minutes, until the buttercream is light and fluffy.

Use a serrated knife to trim any excess cake off the bottom of the lamb cake, so that it can sit upright.

Place the buttercream into a piping bag fitted with a small, star-shaped piping tip.

Place the cake on a few ramekins, or something that will elevate the cake off your work surface. Pipe a couple rows of dollops around the base of the lamb, leaving enough cake bare to be able to pick it up without smushing the frosting. This will create clean edges around the cake without your serving dish potentially getting in the way.

Transfer the cake to the serving dish of your choice. Cover the rest of the cake in dollops of buttercream. Stick the chocolate chips onto the lamb as its eyes and the pink jelly bean as its nose. Use some remaining buttercream and a toothpick to place tiny dollops onto the edges of the eyes. This will give the lamb’s eyes a *sparkle* and will look slightly more realistic.

Place the shredded coconut into a Ziploc bag and add a couple drops of green food coloring. Seal the bag tightly and give it a couple of tosses until the coconut turns green.

Spoon the coconut around the sides of the lamb, to look like grass. Place some jelly beans in the grass and serve!