Name: Feijoa, apple and coconut cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 200 gram feijoa pulp, roughly chopped; 150 gram peeled apple, thinly sliced; 50 gram crystalised ginger, finely chopped; 1 teaspoon baking soda; 1/2 cup boiling water; 125 gram butter; 1 cup brown sugar; 1 egg, lightly beaten; 1 teaspoon vanilla essence; 1 1/2 cup flour; Topping; 50 gram butter; 1/2 cup brown sugar; 1/4 teaspoon ginger, grated; 2 tablespoon milk; 1 cup coconut threads

Feijoa, apple and coconut cake

This wonderfully light and fluffy feijoa, apple and coconut cake is fantastic served for dessert or enjoyed for afternoon tea with a hot cup of tea or coffee.

Serves 8

Prep

10M

Cook

Total

1H 10M

This recipe first appeared in Food magazine issue 88.

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Ingredients

200 gram feijoa pulp, roughly chopped

150 gram peeled apple, thinly sliced

50 gram crystalised ginger, finely chopped

1 teaspoon baking soda

1/2 cup boiling water

125 gram butter

1 cup brown sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

1 1/2 cup flour

Topping

50 gram butter

1/2 cup brown sugar

1/4 teaspoon ginger, grated

2 tablespoon milk

1 cup coconut threads

Method

1.Preheat oven to 180°C. Line base and grease and flour the sides of a 20cm loose-bottomed round cake tin. Combine feijoa, apple, ginger, baking soda and boiling water in a bowl. Leave to cool completely.

2.Cream butter and sugar, then beat in egg and vanilla essence. Sift flour over creamed mixture, mixing to just combine. Fold through cooled feijoa mixture and spoon into prepared tin. Bake for 40-50 minutes, or until cake is golden and cooked in centre.

3.While cake is baking, prepare topping. Combine topping ingredients and spread over cooked cake. Return cake to the oven and bake for a further 8 minutes, or until coconut is golden. Serve warm or at room temperature with freshly whipped cream.