This cake is for both the people that find feijoas too fruity, strong, even soapy and for those who adore their guava-pineapple hybrid flavour, the touch of citrus, intense aroma and deliciously soft flesh . Paired with coconut for a tropical touch and a richness that tames their complexity but at the same time enhances its exotic qualities.
If you can't get your hands on this green gems substitute with mango, pineapple or a mix of both.
150 gr softened butter
30 gr (1 Tbsp.) coconut oil
1 cup + 2 Tbsp. raw sugar
1 1/2 cup white spelt flour or normal white flour
2 Tsp. baking powder
1/2 cup milk
1/4 cup plain unsweetened yogurt
1 1/4 cups shredded coconut, unsweetened
5-6 large feijoas, only flesh, diced roughly
1/4 cup sliced almonds
Line a 22 cm diameter round cake tin. Preheat the oven to 180*C
In a small bowl sift flour and baking powder together. Set aside.
In the bowl of a standing mixer or a normal bowl with a hand held mixer, cream butter and coconut oil, add sugar and mix until the sugar has almost dissolved and the mixture is pale and slightly fluffy. Add eggs, one at a time, beating after each addition, yogurt and then sifted flour, alternating with the milk. Turn mixer off and using a spatula fold in coconut and feijoas into the batter.
Pour into prepared tin, sprinkle the top evenly with sliced almonds and 2 Tbsp. of raw sugar.
Bake for 45-50 min or until a skewer inserted in the middle comes out clean. Serve with coconut yogurt for more topicality or indulge yourself with a bit of vanilla bean ice cream on the side.