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Scrumptious feijoa and coconut cake
MAKES 22-24cm CAKE
Prep time 20 minutes
Cook time 1 hour
150g butter, softened
1 and 1/2 cups caster sugar
4 eggs, at room temperature, separated
2 cups self-raising flour
1 tsp baking powder
2 cups desiccated coconut
1 cup peeled and well-chopped fresh or bottled feijoas
1 cup milk or coconut milk
icing sugar to dust
grated rind of 1/2 lime or lemon
Heat the oven to 180degC (160degC 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 a metal spoon, fold into the cake mixture. Turn into the prepared cake tin.
Bake in the 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 on to a cake rack to cool completely.
Dust with icing sugar or cover with lime or lemon glace icing and decorate with grated lime or lemon rind.
Tip: If wishing to use thread coconut, you will need the same amount by weight, about 180g-200g.
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.