Summary

Ingredients

• 150 g marzipan raw mixture
• 200 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 5 egg (s), separated
• 250 g flour
• 1 packet baking powder
• 50 g almond (s), round
• 100 g desiccated coconut
• 125 ml coconut milk
• 2 tablespoon rum
• 200 g pineapple (from the tin), diced
• 1 pack cake icing, light and dark
• desiccated coconut
• some pineapple pieces
• some fat for the shape
• some flour for the mold

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Instructions

1. Mix the butter with the marzipan, sifted sugar, vanilla sugar and rum until creamy. Gradually add the egg yolks. Mix and sift the flour and baking powder, mix in the almonds and alternately mix with coconut milk. Beat the egg whites into snow and fold into the dough. Mix the diced pineapple pieces with desiccated coconut and mix into the batter.
2. Grease and flour the Gugelhupfform, pour in the dough and bake in the preheated oven at 180 ° C for about 60 minutes. Let the Gugelhupf cool down and cover with chocolate glaze, sprinkle with coconut flakes and pineapple pieces.
3. Tip:
4. If the marzipan is too firm, briefly put it in the microwave on defrosting level, then it is easy to process.