Coconut cherry gugelhupf
Time
Total preparation time: 1 hr.
The coconut-cherry gugelhupf is always very popular for coffee, so I always have to bake 2 pieces of it.
If you do not like coconut, you can simply add less coconut flakes to the dough, but even if you stick to the recipe, it just tastes like coconut.
Can I give you the recipe only by cup, as it is actually an American recipe, I use 300 ml coffee cups. If you stick to the cup recipe, nothing will go wrong!
ingredients
- 2 cups of flour (fill up to the top)
- 1/2 cup of oil
- 1/2 cup of sugar, if you like it a little sweeter, just a 3/4 cup
- 2 eggs
- 1/2 packet of baking powder
- 1 packet of vanilla sugar
- 30-40 g coconut flakes (grated coconut)
- 250 g powdered sugar
- 1 jar of shadow morels (cherry-picking is needed)
preparation
- First, preheat the oven to 200 degrees.
- Mix the sugar and the eggs with the mixer until frothy, then add the oil and 1/2 cup of kirsch, stir again very well.
- Next comes the flour, the baking powder, vanilla sugar and the coconut flakes (depending on your taste). Always stir well.
- At the end, add the cherries to the dough and slowly fold in with a spoon.
- The Gugelhupfform greased a little and still sprinkle flour on it easily. Now the dough comes in and off in the oven at 200 degrees.
- After about 30 minutes you can turn down to 180 degrees and bake for another 20 minutes.
