With feijoa season in full swing it is great to have a selection of different recipes to choose from. I particularly like the addition of the coconut flavour in this Feijoa and Coconut Cake Recipe. The sugar and almonds in place of icing are a nice change too.
175g softened butter
1 C sugar
3 eggs
1 1/2 C flour
2 tsp baking powder
1/2 C milk
1 1/4 C coconut
5-6 largish feijoas, peeled and diced (approx. 1 – 1 1/2 c)
1/4 C sliced almonds
2 tbsp sugar
Lightly grease a 20cm cake tin and pre-heat the oven to 180C.
Cream the butter and sugar together.
Add the eggs one at a time and beat in.
Sift the flour with the baking powder and fold in, alternating with the milk.
Fold the coconut and feijoas into the batter.
Pour into the prepared tin, sprinkle the almonds and sugar evenly over the top of the cake.
Bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
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- Peel and chop feijoas
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- Cream butter & sugar, add milk
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- Add dry ingredients
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- Pulse till mixed
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- Add feijoa & coconut
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- Pulse till mixed
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- Spoon into cake tin
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- Sprinkle with sugar and sliced almonds
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- Bake
Serve for afternoon tea or warmed with yoghurt as a dessert.
So easy to make I used stewed feijoas so cooking was a little longer because of the moisture. Great flavours, I also squeezed lime juice over while still warm. The taste was really tropical, however any citrus would be be a good combination.
Easy to make and really yummy. Great combination, creamy coconut and tangy feijoas. The almond topping really adds something too. Lovely to eat while still slightly warm. Thanks for the delicious recipe Sue.