Feijoa Coconut Bread
From the book “A Treasury of New Zealand Baking”.
460 g standard flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
420 g caster sugar
330 ml vegetable oil (we used grapeseed)
30 ml vanilla essence
125 ml buttermilk (we used cultured buttermilk which was fine)
1 1/2 cups feijoas, peeled and mashed
1 cup desiccated coconut
Preheat the oven to 170 C. Grease two 20 x 10 cm loaf tins and line with baking paper.
Sift the flour, baking powder, baking soda and salt together.
In a separate bowl, beat the eggs, sugar, oil, vanilla and buttermilk together until smooth. Gently combine the 2 mixtures, then fold in the feijoa and coconut.
Bake for 50 minutes, or until a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes before turning out. Serve in slices.
This loaf will keep up to 5 days.
(You can substitute bananas for the feijoas)
The pictures shows quite a white icing in the book, and when we made the recipe for the lemon icing (Melt 50 g butter in a bowl in the microwave, add 3 tbsp of boiling water and the finely grated zest of 1 lemon. Sift in 31/2 cups of icing sugar and stir until smooth. Spread over the loaf) it was quite a lot yellower and more buttery (not runny).. so Nick added more boiling water.
This was Nick’s FIRST time baking!.. I thought it was a pretty amazing effort. The cake was slightly under cooked, as when we put the skewer in, it was cleanish… but we should have left it in for another 5 - 10 minutes. We just thought the feijoa was sticking. Anyway suffice to say it was still so delicious and the girls at work have been very pleased with his efforts.
You can buy the book here (just click the image below). The Crunchie Bar Shortbread is delicious and I hear the Banana cake is next level! We are going to have fun working our way though it.
You can see our Baking products available by clicking the image below. x Clauds