With the Feijoa season being quite a short one, you are usually inundated with more than you can eat in a very short space of time if you know someone who has a tree. For those of us who are the "waste not want not" type of person who couldn't stand to see the fruit rot and get thrown away, or those of us who LOVE Feijoas and know it is another long year before we will see those gorgeous green fruits again (I fall in both categories) it is time to start thinking about freezing the last of the seasons fruit or bake with them and freeze that. I did the later over the weekend (but I forgot to take any photos for you). However I would love to share the amazing cake recipe with you.
All I know about it is that it was written by a lady called Shirley and it has been passed on to me by a friend of a friend of a friend etc. It's easy to make and creates a beautiful moist cake or muffins. If you are Shirley, thank you for such a gorgeous, fail-proof recipe!
Shirley's Feijoa and Coconut Cake
1 1/2 Cups Caster Sugar
4 Eggs - Separated
2 Cups Desiccated Coconut
2 Cups Standard Flour
1 Teaspoon Baking Powder
Pinch of Salt
1 Cup Milk
1 Cup Peeled and Chopped Feijoas
Preheat oven to 180 degrees Celsius.
Beat butter and caster sugar together until creamy.
Beat in the egg yolks.
Fold in the coconut and sifted dry ingredients with the milk and feijoas.
Beat the egg whites until stiff and fold in to the cake mixture.
Now here is where I stray away from the recipe. The above recipe makes a HUGE cake mixture. The recipe calls for the cake mixture to be poured in to a 23cm or 25cm cake tin. However, there is plenty for two of these size cake tins. So I usually make two cakes or I spoon the cake mixture in to stand alone patty cases until I have used all of the mixture up. The mix doesn't rise much so fill the tins or patty cases to at least 3/4 full.
Right back to the recipe...
Bake for 1 hour or until cooked.
Leave to cool for 10 minutes before turning out of cake tins
This makes what appears to be a very dense cake by looking at it but it is remarkably spongy and light. And it freezes and defrosts beautifully. I made several dozen muffins using this mixture last year while I was pregnant and I was guaranteed a lovely hassle free morning tea for months there after when bubs was born.