Summary

Ingredients

• 1 glass cherry (s)
• 200 g flour
• 1 packet baking powder
• 200 g suar
• 1 packet vanilla sugar
• 250 g butter
• 4 egg (s), separated
• 1 lemon (s), juice and grated zest
• 100 g desiccated coconut
• 50 g cornstarch
• 100 ml coconut milk
• 1 tablespoon rum

For decoration:

• 100 g powdered suar
• 1 tablespoon lemon juice
• 25 ml coconut milk
• some desiccated coconut
• Cherry

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Instructions

1. Mix the butter with the sifted sugar, vanilla sugar, rum, lemon juice and grated lemon zest until creamy. Stir in egg yolks one at a time. Mix the flour, baking powder and cornstarch, sieve and mix with the coconut flakes. Alternating with the
2. Mix coconut milk into the foam mass. Beat the egg whites into snow and fold into the dough. Drain the cherries, dust with 1 tablespoon of flour and carefully mix into the batter.
3. Pour the dough into a greased and floured Gugelhupf pan and bake in the preheated oven at 175 ° for 50–60 minutes. After three quarters of the baking time, cover with foil if necessary.
4. Let the Gugelhupf cool down a bit and turn it out. Mix the icing sugar, lemon juice and coconut milk and cover the still lukewarm Gugelhupf with it. Top with cherries and sprinkle with coconut flakes.