Preheat the oven to 180°C, 160°C fan, gas mark 4. Weigh the eggs in their shells. Note the weight, then measure the same amount each of Flora, sugar and flour. Place all the ingredients, including the lemon curd, in a bowl and beat with a wooden spoon for 2-3 minutes or until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft, golden brown and springy to the touch. Cool on a wire tray.
Mix the icing ingredients together, add a little yellow colouring and spread or pipe over the cakes. Mix a few drops of the yellow colouring to the coconut and sprinkle over the top. To decorate, use chocolate drops as eyes and orange sweets for the nose and feet.