I created this spiced feijoa and coconut cake two years ago. I had more feijoas than I knew what to do with, and none of the recipes online had the right mix of ingredients for my taste-buds.

We don’t cook a lot of cakes, our oven is poked, but this is foolproof. And delicious! Even people that don’t like feijoas like this cake.

A golden brown cake with sliced feijoa on top

Spiced feijoa and coconut cake

Spiced Feijoa & Coconut cake

INGREDIENTS: 

125g soft butter
1/2 cup soft brown sugar
2 eggs
1 heaped cup of chopped feijoa pulp
1 cup flour
1tsp baking powder
1/2 tsp baking soda
1/4 tsp each ground clove, nutmeg & cinnamon
1 cup desiccated coconut

METHOD:

Cream butter and sugar until fluffy.
Add eggs one by one and mix well.
Mix in feijoa pulp.
Sieve in all dry ingredients and stir.
Add coconut and mix well.

Spoon into a greased cake tin.

Cook in a preheated oven at 180 for 50 minutes or until a skewer comes out clean. (if you have a decent oven with fanbake you probably only need 40min).

A hand holding 4 feijoas

Feijoas. The may not be the national fruit of NZ, but we’ve claimed them.

TIPS!

* Spoon out the feijoa pulp and chop it in a the measuring cup so you don’t loose any juice.

* This cake doesn’t need icing, but if you wanted to be flash you could mix some sugar and feijoa juice and drizzle it over it.

A blonde haired toddler sitting under a feijoa tree eating.

In order to make feijoa cake, the feijoas have to make it inside!

For more feijoa ideas check out this easy shortcake recipe.
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