Feijoa slice with coconut crumble topping

Make the most of feijoa season with this moreish feijoa slice recipe. With a golden base, cinnamon and feijoa filling and coconut crumble topping, this is a sweet treat you've got to try while you can

  • 15 mins preparation
  • 40 mins cooking
  • Makes 20
  • Print


  • 220 gram butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence or extract
  • 2 cup self-raising flour
  • 1/2 cup desiccated coconut
  • 1/2 cup thread coconut
  • 10 feijoas, peeled, sliced
  • 1/4 cup caster sugar
  • 1/2 teaspoon cinnamon
  • icing sugar for dusting


  • 1
    Preheat the oven to 180°C and grease and line the base of a slice tin around 18cm x 26cm or similar.
  • 2
    Cream butter and first measure of sugar with an electric beater until pale and fluffy, add vanilla and beat well. Using a spatula, stir in flour and desiccated coconut to form a soft dough. Divide mixture into thirds, then combine two of the quantities to make one large and one small portion.
  • 3
    Press the larger amount into the base of the lined slice tin and smooth with wet fingertips of the back of a wet spoon. Bake for 10-12 minutes until just starting to turn golden. Add the thread coconut to the remaining dough and mix well, then chill in the fridge for 10 minutes.
  • 4
    Toss feijoas with the second measure of sugar and cinnamon. Arrange evenly over the partially cooked base, then crumble over the coconut dough.
  • 5
    Bake for 25-30 minutes until golden and puffed. Dust with icing sugar and serve warm with ice cream or allow to cool and slice.


  • Makes about 20 pieces. - Feijoas are at their best when the jellied sections inside are clear. If they’re brown or grey, the fruit is over-ripe.

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