Coconut Gugelhupf with Almonds

Grease the Gugelhupf mold with a little sunflower oil and sprinkle with desiccated coconut. Preheat the oven to 175°C.

Mix the flour with the remaining desiccated 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. Then stir in the egg yolks one by one.

Finally, carefully fold the coconut milk and the dry flour mixture into the dough. Pour the dough into the prepared mold.