I apologise for the fact that I do not know who Lorna is – I discovered this recipe on the New Zealand Food Lovers website and it sounds divine. Here and there I find people talking about their favourite feijoa and coconut cake and wonder if this is the same recipe, or if there are (probably more likely) a number of variations of the recipe out there.
LORNA’S MOIST FEIJOA AND COCONUT CAKE
- 2 cups feijoa flesh in chunks
- ¼ cup lime juice
- 150g butter
- 1 ½ cups caster sugar
- 3 eggs, separated
- 2 cups desiccated coconut
- 2 cups flour
- 2 teaspoons ground ginger
- 2 teaspoons creme of tartar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup milk (if necessary)
- Scoop the feijoa flesh into a 2 cup jug and pour over the lime juice. Set aside while you continue with the recipe.
- In a large bowl, beat the butter and sugar together until creamy. Beat in the egg yolks.
- Fold in the coconut and sifted dry ingredients. Add the fruit. If necessary, add some milk, bit by bit.
- Beat the egg whites until stiff and fold into the cake mixture.
- Turn into a well-greased and lined 23 or 25cm cake tin.
- Bake at 180°C for 1 hour or until cooked, putting several layers of newspaper under the tin after about 30 minutes. Cool for 10 minutes before turning out.