Feijoa Cake

Feijoa season is chaos—in the best way.

One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench.

This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy. 

The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through.

It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out.

INGREDIENTS 

• 1 cup Ripe Feijoa
• ½ cup Shredded Coconut (or chopped nuts)
• 1 cup Coconut Milk
• ⅓ cup Mild-Flavor Extra Virgin Olive Oil
• ⅔ cup Raw Cane Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Self-Rising Flour
• 1 teaspoon Cinnamon

METHOD 

1. Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside.
2. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a chopping board.
3. Using a sharp knife, finely chop the flesh into a puree. Pack the feijoa flesh and its juice in a measuring cup to measure 1 cup.
4. Place the feijoa puree in a large mixing bowl with shredded coconut, coconut milk, oil, vanilla extract, and sugar and stir to combine.
5. Stir in the self-rising flour and cinnamon.
6. Stir until the batter is smooth and consistent.
7. Transfer the batter to the prepared cake tin.
8. Bake the cake on the center rack of the oven for 45-55 minutes at 180°C (350°F) until a toothpick inserted in the center of the cake comes out clean.

Let it cool down for 10 minutes in the cake tin, then on a wire rack for 20 minutes before slicing.

Store the cake in the fridge in a sealed container for up to 4 days.