Step 1

Preheat the oven to 170 degrees Celsius. Line and grease a 20cm round cake tin.

Step 2

Place the butter, sugar or honey, eggs, yoghurt and feijoa flesh into a food processor and blend to combine. Add the flour, coconut, and baking powder and soda. Pulse half a dozen times until just combined. Pour the batter into the cake tin and bake for 35 minutes until an inserted skewer comes out clean. Cool on a cake rack. See below for icing options.

Step 3

This cake is wonderfully moist and will keep for up to three days stored in an airtight container in the pantry.

Step 4

Lemon Macadamia Icing (or see lemon icing below)There is a stall at our local market that I search out every autumn for their freshly cracked macadamias. Combine the ingredients in a food processor or blender. Blitz into a smooth-ish icing. Depending on the machine, this can take 1-3 minutes, scrape down the sides often and add an extra tablespoon of lemon juice to loosen if needed. Pour onto the cooled cake, spreading out to the edges. Decorate with desiccated coconut.