The feijoas started ripening a couple of weeks ago. And now the limes on the tree out front are starting to ripen too! And we still have a surplus of coconut in the cupboard, so this cake seemed pretty much perfect. It came out so nice!

The original recipe called for a cream cheese icing to top it with, but I didn't bother to ice it. I'm sure it would have been nice, but it was just lovely as-is without it too.

Feijoa-Coconut-Lime Cake

Slightly adapted from NZ Woman's Weekly

Ingredients

• 150g butter, softened
• 1/2 c. sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 150g soft (plain/standard/cake) flour
• 1 3/4 tsp. baking powder
• 3/4 c. dessicated coconut
• 250g feijoa pulp, chopped
• zest and juice of 2 limes

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 20x20cm (8x8") cake tin.
2. Cream the butter with the sugar.
3. Beat in eggs, one at a time.
4. Mix in the vanilla.
5. Add the flour and sift in the baking powder, then mix it in.
6. Stir in the coconut, followed by the feijoa pulp, juice, and lime zest.
7. Pour the batter into the prepared cake tin.
8. Bake at 180°C (350°F) for ~45 minutes.
9. Let cool in tin for 15-20 minutes, then turn out onto a wire rack to cool completely.