Feijoa and lemon syrup cakes

The feijoa slices on top of these delicious little tangy lemon syrup cakes will caramelise as they cook.

  • 50 mins cooking
  • Serves 6
  • Print


  • 100 gram butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1/2 cup desiccated coconut
  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 4 feijoas, peeled and sliced
Lemon Syrup
  • juice of 6 lemons
  • 1 cup water
  • 1 cup white sugar


  • 1
    Heat the oven to 180°C. Grease and flour a cake tin with six 1-cup-capacity moulds.
  • 2
    In a bowl, beat the butter and sugar until pale and creamy. One at a time, beat in the eggs. Stir in the coconut, flour and baking powder.
  • 3
    Spoon the mixture into the tins. Place a few feijoa slices on the top of each cake.
  • 4
    Bake for 30 minutes or until a skewer inserted comes out clean. Cool the cakes in the tins.
  • 5
    Remove the cakes and pour hot lemon syrup (method below) generously over each of them.
  • 6
    To make the syrup, put the lemon juice, water and sugar in a saucepan and heat until boiling, stirring to completely dissolve the sugar. Simmer hard for 3–5 minutes or until thick.

read more from