Mandarins – Coconut – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 4 egg (s), separated
- 250 g flour
- 1 packet baking powder
- 100 g desiccated coconut
- 125 ml coconut milk
- 1 packet aroma (finesse orange aroma)
- 1 tablespoon rum
- 200 g mandarin (s), in wedes (can)
For decoration:
- Cocoa powder
- Desiccated coconut
- Almond (s), sliced
- Tangerine (noun)
Print Recipe
Pin Recipe Instructions
- Beat the butter with the sifted sugar, vanilla sugar, rum and orange flavoring until frothy. Gradually stir in the yolks. Stir in coconut milk. Beat egg whites into snow. Mix flour with baking powder, sieve and mix with the coconut flakes, fold into the dough alternately with the egg whites. Finally mix the mandarin wedges into the batter.
- Pour the dough into a greased, floured Gugelhupf pan and bake in the preheated oven at 180 ° C for 50–60 minutes. After three quarters of the baking time, cover the cake with foil.
- Let the Gugelhupf cool down and sprinkle with cocoa powder, coconut flakes and flaked almonds and top with tangerine wedges.
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