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.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print
This recipe first appeared in Food magazine issue 88.
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  • 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
  • 50 gram butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon ginger, grated
  • 2 tablespoon milk
  • 1 cup coconut threads


  • 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.


PER SERVE: Energy: 561kcal, 2347kj Protein: 6g Fat: 31g Saturated fat: 21g Cholesterol: 80mg Carbohydrate: 66g Fibre: 5g Sodium: 474mg