Coconut Gugelhupf with Almonds

Thoroughly grease the Gugelhupf pan with sunflower oil and dust with shredded coconut. Preheat the oven to 175 °C top/bottom heat.

Mix the coarse flour with the shredded coconut, sliced almonds, and baking powder in a bowl. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. While beating, gradually sprinkle in the granulated sugar spoonful by spoonful until a glossy mixture forms. Then carefully stir in the egg yolks one by one.

Finally, gently fold the coconut milk and the dry flour mixture alternately into the egg mixture. Pour the batter into the prepared pan and bake in the preheated oven for approx. 45 minutes. Use the skewer test to check if the cake is baked through.