For lovers of feijoas, this fresh fruit cake is heavenly. Other tropical fruits such as mango, pineapple or banana can be substituted.
Ingredients
- 150 g butter, softened
- 1½ cups caster sugar
- 4 eggs, at room temperature, separated
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 2 cups desiccated coconut
- 1 cup peeled and well-chopped fresh or bottled feijoas
- 1 cup milk or coconut milk
Icing
Icing sugar to dust or 1 quantity lime or lemon glace icing grated rind of ½ lime or lemon.
- Preheat the oven to 180°C (160°C fan bake).
- Set the rack in the centre of the oven.
- Grease and line the base and sides of a 22cm–24cm round cake tin.
- Beat the butter and sugar together until light and creamy.
- Add in the egg yolks, beating well until thick and creamy.
- Sift the flour and baking powder together and, using a metal spoon, fold into the creamed mixture with the coconut, feijoas and milk or coconut milk.
- In a very clean bowl, whisk the egg whites until they form stiff peaks and, using the metal spoon, fold into the cake mixture.
- Turn into the prepared cake tin. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean.
- Stand in the tin for 10 minutes before turning out onto a cake rack to cool completely.
- To serve, dust with icing sugar or cover with lime or lemon glacé icing and decorate with grated lime or lemon rind.
Variations
Spice the cake up with a little freshly grated ginger or a teaspoon of ground ginger, nutmeg, mace, cloves or cardamom, or add the grated rind of a lime or lemon.
