Gugelhupf with Coconut

Beat the soft fat, sugar and salt with the whisks of a mixer until white and creamy. Add the eggs one by one and beat until creamy. Mix flour, fine coconut and baking powder. Fold in 100 ml coconut milk and the flour mixture alternately.

Grease a cup cake pan (capacity about 2, 5 liters) and pour in the batter.

Bake in a heated oven at 175 degrees, convection oven 150 degrees, gas mark 3 for about 55 to 60 minutes. Cool.

Stir the remaining coconut milk and the powdered sugar. Coat the cake with it. Lightly toast the coarse coconut flakes in a frying pan without fat, cool and sprinkle on the still wet icing.

Tip Instead of coconut, the cake also tastes good with hazelnuts.

Good luck!

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