I’ve sourced it from a fabulous Kiwi foodie blog called Two Spoons but the story about where it originally comes from gets somewhat convoluted. Personally, I think that’s a highly successful recipe, one that is passed fondly from feijoa lover to feijoa lover.
Two Spoons has some superb recipes and a long list of New Zealand foodie blogs that is begging to be explored. Be sure to check it out.
And on a technical note, from now on you can click on the photos and link directly to their source.
FEIJOA & COCONUT CAKE
Makes 1 round 8″ cake
- 75g softened butter
- ¾ cup caster sugar
- 2 eggs, separated
- 1 cup dessicated coconut
- 1 cup plain flour
- 2 teaspoons baking powder
- pinch salt
- ¼ cup milk
- ¼ cup sour cream
- ¾ cup (about 170g) feijoa flesh, scooped out and roughly chopped in the measuring cup so you don’t lose too much liquid
- Preheat oven to 150°C (300°F), arranging a rack in the centre. Heavily grease your springform 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 let 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.
- 200ml coconut cream (shake the can first!)
- 1 tablespoon caster sugar
On medium low heat, bring the mixture to a bare simmer, until the sugar dissolves, and stir with a whisk constantly to break up any lumps in the cream. Drizzle over cake while warm if possible, and store covered in the fridge for later use.