It's Feijoa Season Again: Part 2

Our Little Miss has been eating through our box of feijoas so quickly, we've had to hold some back. We're not sure how she manages to eat so many without getting a tummy ache! 

Here's the next instalment of Feijoa fabulousness. 

Feijoa and Coconut Shortcake

3/4 cup dark cane sugar
150g butter
2 eggs
3/4 cup thread coconut
2 1/4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
4 large feijoas
the juice from half a lemon 
1 tablespoon coffee sugar or any other large granule brown sugar

Preheat the oven to 180deg. C and line a 20cm square baking dish. 

Cream the butter and sugar until light and fluffy. 

Add the eggs one at a time and beat thoroughly after each addition. 

Fold in the coconut, followed by the sifted flour, baking powder and cinnamon. 












Spread two-thirds of the mixture into the baking dish.

Set aside the remainder and prepare the feijoas.

Squeeze the lemon juice into a small bowl. 

Peel and slice the feijoas into chunks one at a time. 

Immediately place into the lemon juice to prevent them from browning.  

Spoon the feijoa chunks onto the cake mixture taking care to leave the juice in the bowl. 

Little Miss drank the left over juice and declared it delicious.

Now spoon lumps of the remaining cake mixture over the feijoas. 

Leave gaps in the mixture so the feijoas can be seen. 

Sprinkle over the coffee sugar and bake for 35 to 40 minutes until well risen and a skewer inserted into the mixture comes out clean. 

This is a lovely moist cake that can be eaten alone or with cream or yoghurt. We made this for a get together with our Plunket buddies; then took the remainder up to the farm to share with our family. Happy days!