Chocolate and Coconut Funnel Cake

Butter a gugelhupf (or bundt) pan and sprinkle with breadcrumbs. Cream the butter with the sugar and vanilla sugar until light and fluffy, then beat in the eggs one after the other. Mix the flour with the baking powder, cornstarch, cocoa powder and 100 g/1 1/3 cups grated coconut and slowly stir into the batter. Turn the batter into the prepared pan and bake at 180°C/350°F for about 1 hour (test to see if it is done by inserting a wooden cocktail stick). Turn the cake out onto a rack. Heat the apricot conserve, push through a sieve and brush the cake with it. Sprinkle with the rest of the grated coconut and let cool.