Eggnog Bundt Cake

Ingredients for 8 servings:

• 5 eggs
• 220 g powdered sugar
• 1 pinch of salt
• 2 tsp vanilla sugar
• 250 ml oil (sunflower oil)
• 250 ml egg liqueur
• 125 g flour
• 125 g cornstarch
• 1 tbsp baking powder
• Breadcrumbs
• Desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gradually beat the eggs, icing sugar, salt, vanilla sugar and oil until frothy. Mix the flour with the cornstarch and baking powder and quickly beat into the egg mixture alternately with the egg liqueur. Brush a bundt cake tin very thickly with very soft butter and sprinkle well with coconut flakes or breadcrumbs. Then carefully pour in the batter. (The batter will be almost runny). Place in the middle of the preheated oven and bake at approx. 200°C for 20 minutes, then reduce the temperature to approx. 175°C and bake for a further 20 minutes, test for doneness with a knitting needle and remove the tin from the oven. Let the cake cool in the tin for approx. 30 minutes, then turn out onto a wire rack. If you like, you can also glaze the cake: mix 200g icing sugar with 3 tbsp lemon juice and 1 tbsp oil and spread over the still lukewarm cake. After about 10 minutes, sprinkle with 50 g of desiccated coconut and let dry for at least another 2 hours.