Mornings

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/ Plain yoghurt with a bit of honey, 1 peach, a couple of homegrown raspberries, coconut-cranberry müsli.
/ Orange juice with a bit of tap water.

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Mornings

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/ Raspberry-Coconut-Cherry Porridge (with a bit of sugar for taste), topped with homemade granola and a banana.
/ Orange juice with a bit of tap water.

Kokos Gugelhupf (Coconut Gugelhupf)

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Invited to a friend’s place we realised in last time that the cake we made might not be enough for 30+ people. So what do you do? You seek help from your good old friend the Becherkuchen. This literally translates to “Cup Cake” but not in the sense in which we all know and love cupcakes. It’s more related to the measurements because you only use one cup of each ingredient, throw everything together and pour it into a form. Gugelhupf basically means the form and shape in which it is baked.

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In any case, this is what my mum and I came up with:

Ingredients

1 cup of sour cream (or plain yoghurt)
1 cup of coconut flakes
1 cup of all purpose flour
1 cup of sugar
1/2 cup of oil
1 package of baking powder
1 package of vanilla sugar
3 eggs

Butter and flour for the form.

I used a 250g cup of sour cream, but since you use the same cup to measure the other ingredients it should be fine if the cup is a bit bigger. In that case though you might want to add 1 egg.

What to do

Pre-heat the oven.

Start pouring the cup of sour cream in a mixing bowl. Fill the cup again with the other ingredients to measure them. Put everything in the same bowl and mix quickly and pour in the greased and floured form.

Bake at 180°C for around 40 minutes.

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I apologise for the strange pictures but I have never, and probably will never win awards for how my baked goods look. In this case I worked together with my mum and she forgot to butter the inner circle of the Gugelhupf form so the middle stuck to the form and I couldn’t very well cover it up with icing sugar. I do promise that it tastes really nice though. In fact, I just finished eating my third piece ;-)