This is a delicious, moist and not overly strong tasting cake (for those who are nervous about the pineapple guava / highly perfumed feijoa) can be eaten iced or un-iced – both are great. I prefer dusting it with icing sugar and serving it “plain-ish” but if you have a sweet tooth then by all means, ice it.
Feijoa coconut cake
3/4c white sugar
2 eggs, separated
1c dessicated coconut
1c plain flour
2 t baking powder
1/2 c milk with the juice of one lemon squeezed into it
3/4c feijoa flesh, scooped out and roughly chopped (be sure to put the liquid in the cake mix)
Preheat your oven to 150C (300F).
Heavily grease a springform cake tin, then sprinkle with a little coconut and flour to prevent sticking.
Beat butter and sugar until pale, then beat in yolks one at a time, for a minute after each addition. * The mixture can sometimes split, to avoid this, add 1t flour as you mix each egg in.
Add the coconut, and sift in the flour, baking powder and salt. Fold through and when it’s about half done fold the milk through as well.
In a separate bowl, beat the egg whites until they form soft peaks. Fold through the yolky batter until mostly incorporated, then fold through the feijoa.
Pop in the oven and bake 50 minutes to an hour, testing is tricky as the needle or skewer is going to be moist but it shouldn’t have batter stuck to it, if that helps?
Cool until warm to the touch, then turn out to cool fully, before icing.
Icing: Coconut drizzle
200ml coconut cream (shake the can first!)
1 T caster sugar
On medium low heat, bring the mixture to a gentle simmer until the sugar dissolves, and stir with a whisk constantly to break up any lumps in the cream.
Drizzle over the cake while warm if possible, and store covered in the fridge for later use..
Or eat immediately, but it does chill and keep well 😉