I haven’t made this cake for a while, but I remember it being moist, delicious and extremely moreish. The combination of feijoas & coconut is tropical and heavenly.
Feijoa & Coconut Cake
1.5 C caster sugar
4 eggs, separated
2 C dessicated coconut (shredded works fine too)
2 C self-raising flour
1 t baking powder
pinch of salt
1 C milk
1 C peeled and roughly chopped feijoas
Preheat oven to 180°C. Grease and line a 23-25cm cake tin and set aside.
Sift all dry ingredients in a large bowl and set aside,
Beat the butter and sugar together until creamy and pale. Add the egg yolks.
Fold in the coconut and the sifted dry ingredients with the milk and feijoas.
Beat the egg whites until stiff and fold into the cake mixture.
Turn into the cake tin and bake for 1 hour, or until a skewer comes out clean. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.