Egg Liqueur Coconut Marble Cake

For the eggnog coconut marble cake, first preheat the oven to 150 degrees top and bottom heat. Beat the eggs with the icing sugar and vanilla sugar for about 3 minutes until foamy. Stir in flour, coconut flakes and baking powder and slowly add the egg liqueur and oil and continue to stir for a minute.

Grease gugelhupfform with margarine and sprinkle with coconut flakes. Pour in 2/3 of the batter. Stir into the remaining batter the melted cooking chocolate (2 tablespoons of cocoa will work as a substitute) and 1 tablespoon of rum and pour into the mold as well. Marble the eggnog coconut marble cake with a knitting needle. Bake at 150 degrees for 1 hour.

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