Coconut Gugelhupf with Almonds

Grease the Gugelhupf mold with a little sunflower oil and dust with shredded coconut. Preheat the oven to 175 °C top/bottom heat.

In a bowl, mix the flour with the shredded coconut, coarsely chopped almonds, and baking powder. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, gradually sprinkling in the sugar spoon by spoon. Then carefully fold in the egg yolks one by one.

Finally, carefully fold the coconut milk and dry ingredients into the egg mixture. Pour the batter into the prepared mold and bake for approx. 45 minutes. Use the skewer test to check if the cake is done.