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Feijoa, coconut and lemon syrup cake

Name: Feijoa, coconut and lemon syrup cake
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 100 g Butter, softened; ½ cup Caster sugar; 2 Eggs; ½ cup Desiccated coconut; ¾ cup Plain flour; 1 tsp Baking powder; 4 Feijoas, peeled and sliced (Main); 6 Lemons, juice only (Main); 1 cup Sugar

30 min

for 6 people

Tam West

Bite

100 g	Butter, softened
½ cup	Caster sugar
2	Eggs
½ cup	Desiccated coconut
¾ cup	Plain flour
1 tsp	Baking powder
4	Feijoas, peeled and sliced (Main)

6	Lemons, juice only (Main)
1 cup	Sugar

Heat the oven to 170C (fan bake).
Grease and line an 18cm square cake tin.
In a bowl, beat the butter and sugar with an electric mixer until pale and creamy.
Beat in the eggs, one at a time. Stir in the coconut, sifted flour and baking powder.
Spoon the mixture into the prepared tin. Arrange feijoa slices over the top of the cake.
Bake for 30 minutes or until a skewer inserted comes out clean.
Cool the cake in the tin. Once cold, remove and saturate with hot lemon syrup.
To make the syrup, heat the lemon juice and sugar in a saucepan until boiling, stirring until the sugar dissolves. Simmer for 3-5 minutes or until thick and syrupy.