Raspberry Chocolate Gugelhupf

Preheat the oven to 150 °C fan (alternatively 175 °C conventional). Grease a Gugelhupf pan (approx. 2 1/2 l) thoroughly and dust with flour.

Pick over the raspberries and, if necessary, rinse them gently, then drain well.

Beat the soft butter with sugar, vanilla sugar and a pinch of salt until creamy.

Stir in the eggs one at a time and fully incorporate each egg before adding the next.

Mix the flour, cornstarch and baking powder well in a bowl.

Add the flour mixture alternately with the coconut milk to the butter-egg mixture and stir briefly to a smooth batter.

Gently fold the raspberries and chocolate shavings into the batter.

Pour the batter into the prepared Gugelhupf pan and smooth the surface.

Bake in the preheated oven for about 60 minutes.

Let the cake cool in the pan for about 10 minutes after baking.

Turn the Gugelhupf out of the pan and let it cool completely on a wire rack.

Stir the lemon juice with powdered sugar to a smooth glaze and brush it over the cooled cake.