Nici Wickes: Feijoa, coconut, rum and lime cake
Saturday Morning with Jack Tame · Newstalk ZB
March 24, 20235m 26s
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Show Notes
This cake is gorgeous! Lime & coconut are great friends and bring in the pineapple, guava-like flavour of feijoa and wow, it’s a winner
- 150gbutter, softened
- 3/4 cup caster sugar
- 3 large eggs
- 150gself-raising flour
- 2 tbspsyoghurt or milk
- Slug of rum
- 3/4 cup desiccated coconut
- 1 cup feijoas, chopped
- Zest and juice from 2 limes, plus 1 extra lime
Icing
- 250gcream cheese
- 2 tspsvanilla extract
- ½ -1 cup icing sugar
- Preheat oven to 170°C fan bake. Line a 23cmcake tin with baking paper.
- Cream the butter and sugar together until fluffy and pale. Add the eggs and beat until well combined. Don't worry if it curdles at this stage, it makes no difference to the end result.
- Fold in the flour, stirring until just combined. Add in the yoghurt, rumand coconut, mixing well, then fold in the chopped feijoas, lime zest and juice. Scrape the batter into your prepared cake tin.
- Bake for 35-45 minutes or until it springs back to the touch. Cool for 15 minutes, then remove from the tin to cool completely.
- Make the icing: Beat the cream cheese and vanilla extract until smooth. Stir in enough icing sugar (I only use ½ cup as I prefer a strong cream cheese and less sweet flavour) until the icing is thick and spreadable.
- Ice the cold cake and garnish with zest fromthe extralime.
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