FEIJOA COCONUT CAKE
120 grams softened butter
¾ cup caster sugar
3 eggs, separated
1 ½ cups thread coconut
1 ½ cups plain flour (I like spelt flour)
2 teaspoons baking powder
1/3 cup milk
1/3 cup sour cream
250 grams feijoa flesh, scooped out and roughly chopped
Preheat oven to 170C. Line a 24 cm springform cake tin with baking paper.
Cream butter and sugar, then beat in yolks one at a time, for a minute after each addition.
Add the coconut, then flour and baking powder. 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, then fold through the feijoa.
Pop in the oven and bake 50-60 minutes, until a skewer inserted into the centre comes out moist but clean.
200 ml coconut cream
1 tablespoon caster sugar
On medium low heat, bring the mixture to a bare simmer, until the sugar dissolves. Drizzle over cake while warm.