Posted by: Joan Spiller | April 29, 2015

Feijoa Coconut cake – Recipe


So sometimes you can just TELL when a recipe is gonna haul ass. This is one such recipe!

Feijoa coconut cake

75g softened butter
3/4c caster sugar
2 eggs, separated
1c dessicated coconut
1c plain flour
2 t baking powder
pinch salt
1/4c milk
1/4c sour cream
3/4c  feijoa flesh, scooped out and roughly chopped in the measuring cup so you don’t lose too much liquid

Preheat oven to 150C (300F).

Heavily grease a spring-form cake tin, then sprinkle with 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 should not keep trying to separate before the next step.

Add the coconut, and sift over the flour, baking powder and salt. Fold through and when it’s about half done fold the milk and sour cream through as well.
Set aside.

In a separate bowl, beat the egg whites until they form soft peaks. Fold through the yolky batter until mostly incorporated (a whisper of egg white is ok), then fold through the feijoa.

Pop in the oven and bake 50 minutes to an hour, until a skewer inserted into the centre comes out moist but clean.

Cool until warm to the touch, then turn out (you shouldn’t have to scrape the edge with a knife).

Icing:

Coconut drizzle

200ml coconut cream (shake the can first!)
1 Tbs 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 take to work, and lose it within minutes 😉

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