Step 1

Preheat the oven to 180°C and grease and line the base of a slice tin around 18cm x 26cm or similar.

Step 2

Cream butter and first measure of sugar with an electric beater until pale and fluffy, add vanilla and beat well. Using a spatula, stir in flour and desiccated coconut to form a soft dough. Divide mixture into thirds, then combine two of the quantities to make one large and one small portion.

Step 3

Press the larger amount into the base of the lined slice tin and smooth with wet fingertips of the back of a wet spoon. Bake for 10-12 minutes until just starting to turn golden. Add the thread coconut to the remaining dough and mix well, then chill in the fridge for 10 minutes.

Step 4

Toss feijoas with the second measure of sugar and cinnamon. Arrange evenly over the partially cooked base, then crumble over the coconut dough.

Step 5

Bake for 25-30 minutes until golden and puffed. Dust with icing sugar and serve warm with ice cream or allow to cool and slice.

Step 6

Feijoas are at their best when the jellied sections inside are clear. If they’re brown or grey, the fruit is over-ripe.