Feijoa and lemon syrup cakes

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.