1 1/4 Cup of Flour
1/2 Cup grated Coconut
1/4 Cup of grated Almonds
1 Cup of brown Sugar
1 Vanilla Bean
2 Tsp. Baking Powder
3/4 Cup Coconut Cream (thicker then coconut milk)
1 Pinch of Salt
3 Tbsp. of vegetable Oil
Vegan: 2 Tsp. Locust bean gum / Non-Vegan: 2 Eggs
Vegetable Oil to grease the form
Coconut Flakes to sprinkle over
Preheat the oven to 200°C/400F
Mix the dry ingredients (Four, grated Coconut, Almonds, Sugar, Baking Powder and Salt in a Bowl. Then add the Locust bean gum or the Eggs and Coconut Cream, mix well. At the end, scrape out the Vanilla Bean and add the Seeds, mix one more time.
Grease the Mini Gugel Form with vegetable Oil with a kitchen brush. Sprinkle Coconut flakes over the greased Form and shake the loose ones off.
Then fill the batter in a Icing bag and fill the forms 3/4 full.
Bake them for 11 minutes.
Mix the ingredients together so you have a thick white cream.
Cover the tops of the cooled off Gugels with a the kitchen brush with the Cream or fill the hole with it and let it dry. You can also decorate them while the Cream is still wet and sticky. Or just sprinkle some Coconut Flakes over it.
Tip: As I had to transport them and wanted to make them vegan, this icing was perfect. If you serve them at home and want to make a non-vegan variation, you can also make a butter cream frosting with 3/4 Cup of butter, 1/4 Cup Coconut flakes and 1/4 Cup caster sugar. Then fill it into the hole.