Feijoa coconut cake 

Gluten & Dairy Free, and Paleo.

 

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Ingredients:

1 cup feijoa flesh (just the innards), chopped into small chunks
2 cups ground almond
3/4 cup desiccated coconut, plus 1 tbsp extra to decorate if desired
4 large eggs, lightly beaten
4 tbsp honey, melted
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking soda

Method:

Preheat oven to 150’c/300’F. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.

Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin. Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch – ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook & dry it out. For lack of a better description, it will feel more like a wet sponge.

Allow to cool before removing from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own for afternoon tea.