Feijoa and coconut cake

Feijoa and coconut cake with one slice taken out
You just can't beat this yummy Autumn cake! Feijoa and coconut go together very well. You can bake some extra cakes for your freezer while feijoas are still around.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine New Zealand
Servings 1 cake


  • 100 g wholemeal flour
  • 50 g fine desiccated coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 large free range egg
  • 100 g sugar
  • 50 ml vegetable oil
  • 300 g feijoas 1 1/2 cup feijoa pulp, mashed
  • 75 ml coconut cream


  • Pre heat the oven to 180 °C. Line a cake tin with baking paper, or grease it well.
  • Put an egg and sugar in a large bowl and beat with hand held mixer until light and fluffy.
  • Add oil and beat well, then mix mashed feijoas.
  • Mix flour, baking powder, bi carbonate soda, salt and coconut in a separate bowl.
  • Using a large metal spoon, add 1/3 of flour mixture in the egg & feijoa mixture. Combine well.
  • Add 1/3 of the coconut cream. combine well. Add another spoonful of flour mixture, combine well. Repeat until all the ingredients are mixed.
  • Pour the cake mixture in a prepared tin and bake for 45 minutes.
Keyword dairy free, kid friendly, vegetarian
Tried this recipe?Let us know how it was!

Coconut pairs really well with other fruit too like pineapple.

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