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Coconut Feijoa Cake From Shirley

  • 20 minutes
  • 1 hour
  • Makes 1 cake
Coconut Feijoa Cake From Shirley

Here is a recipe for a sensational cake from a gorgeous friend.


  • 150 grams butter
  • 1½ cups caster sugar
  • 4 eggs, separated
  • 2 cups desiccated coconut
  • 2 cups self raising flour
  • 1 tsp baking powder
  • 1 cup milk
  • 1 cup peeled and chopped feijoas


  1. Beat the butter and sugar together until light in colour and creamy in texture. Beat in the egg yolks.
  2. Fold in the coconut and sifted dry ingredients with the milk and fruit.
  3. Beat the egg whites until stiff and fold into the cake mixture. Turn into a well-greased and lined 23-cm cake tin .
  4. Bake at 180ºC for 1 hour or until a cake skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out.
  5. Dust with icing sugar before serving or cover with a lemon icing prepared from icing sugar, grated lemon rind and lemon juice.

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