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Recipe

Feijoa coconut lime cake

This recipe is a little beauty. I’ve baked this as a birthday cake countless times and it’s always a winner. The feijoas pair so well with the coconut and lime, making a delightfully zingy and zesty treat.

By Nici Wickes
  • 25 mins preparation
  • 45 mins cooking
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Ingredients

  • 150 g butter, softened
  • 3/4 cup caster sugar
  • 3 large eggs
  • 1 vanilla pod
  • 150 g self-raising flour
  • 3/4 cup desiccated coconut
  • 1 cup feijoas, chopped
  • Zest and juice from 2 limes, plus 1 extra lime
  • 250 g cream cheese
  • 1 tsp vanilla extract
  • 1/2-1 cup icing sugar

Method

  • 1
    Preheat oven to 170°C fan bake. Line a 20cm x 20cm cake tin with baking paper.
  • 2
    Cream the butter and sugar together until fluffy and pale. Add the eggs and scrape in the vanilla seeds, beating until well combined. Don't worry if it curdles at this stage, it makes no difference to the end result.
  • 3
    Fold in the flour, stirring until just combined. Add in the coconut, mixing well, then fold in the chopped feijoas, lime zest and juice. Scrape the batter into your prepared cake tin.
  • 4
    Bake for 35-45 minutes or until it springs back to the touch. Cool for 15 minutes, then remove from the tin to cool completely.
  • 5
    Beat the cream cheese and vanilla extract until smooth. Stir in enough icing sugar (I only use ½ cup as I prefer a strong cream cheese and less sweet flavour) until the icing is thick and spreadable.
  • 6
    Ice the cold cake and garnish with zest from the extra lime.

Notes

Avoid using long-thread coconut in cakes as it makes it hard to cut neat slices.

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