Heat electric kitchen stove to 175 °C. Grease the cake pan (18 cm ø) very well.
Mix the fat until creamy. Separate the eggs. Mix the yolks with 2/3 of the sugar and the fat.
Remove the peel from the banana, cut into pieces and mash with the juice of one lemon.
Stir banana puree with coconut flakes (1) and milk into the dough. Whip the egg whites with the remaining sugar until stiff and fold in loosely. Finally, fold in the flour mixed with baking powder.
Divide the dough into two halves. Stir one half with cocoa. Pour the light batter into the pan, then the dark batter on top, spiralizing the layers with a fork. Bake in the oven for about 40 minutes (gas: level 2). Cool briefly, turn out.
Melt the fat glaze in a water bath. Coat the Gugelhupf with it. Sprinkle with coconut flakes (2).
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