John Myers
Contents
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Ingredients
- 250 g Butter
- 250 g White sugar
- 1 packet Vanilla sugar
- 4 Free range eggs
- 300 g Flour
- 1,5 packet Baking powder
- 200 g Desiccated coconut
- 3 tbsp Rum
- 4 drops Rum Flavoring
- 200 g Whole milk couverture
- 500 ml Buttermilk
Instructions
- Melt the couverture over a water bath and let it cool down a little.
- Beat the butter, sugar and vanilla sugar in a mixing bowl until frothy. Now gradually stir in the eggs. Stir in the slightly cooled couverture. Now add the desiccated coconut and stir in.
- Mix the flour with the baking powder, sieve and stir in two portions with the buttermilk into the butter mixture. Finally stir in the rum and the rum aroma.
- Pour the dough into a prepared Gugelhupf dish and smooth it out. Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 55 - 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
Nutrition
Serving: 100gCalories: 355kcalCarbohydrates: 36.2gProtein: 4.8gFat: 20.1g
