I have been dreaming lately of staying at Annandale Manor, an elegant bed and breakfast tucked away – wait for it – on a feijoa plantation in New Zealand!! The romantic 1917 colonial manor is set amidst meandering gardens and four and a half acres of feijoa trees. Their website has a few delicious recipes too, and I am craving the coconut and feijoa cake because I just happen to love coconut as well.



  • 150 grams butter
  • 1  1/2 cups caster sugar
  • 4 eggs, separated
  • 2 cups desiccated coconut
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 cup milk
  • 1 cup peeled and chopped feijoas


  1. Beat the butter and sugar together until creamy. Beat in the egg yolks.
  2. Fold in the coconut and sifted dry ingredients with the milk and fruit.
  3. Beat the egg whites until stiff and fold into the cake mixture.
  4. Turn into a well-greased and lined 23 or 25cm cake tin.
  5. Bake at 180°C for 1 hour or until cooked. Cool for 10 minutes before turning out.