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Sunday, June 24, 2012

Feijoa and Coconut Loaf


I had a box of Feijoas that needed to be used up so I made this lovely Feijoa and coconut loaf by Susan Fleischl from the book ‘A Treasury of New Zealand Baking. This recipe makes to large Loafs so you can half ingredients if you only need one (one is definitely not enough for my family). If you don't have 1 1/2 cups of Feijoa you could add a banana as well. It has a beautiful smell when it comes out of the oven.

Feijoa and Coconut Loaf

Makes: 2 Loafs

460g standard flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
3 eggs
420g caster sugar
330ml vegetable oil (I used canola oil)
30ml vanilla essence
125 ml buttermilk (I used milk with a tbsp lemon juice)
1 1/2 cup feijoas, peeled and mashed (easy in the food processor)
1 cup desiccated coconut

Preheat oven to 170 degrees C. Grease two 20 cm by 10 cm loaf tins and line the bottom with baking paper. Sift dry ingredients (apart from coconut). Beat eggs, sugar, oil, vanilla and buttermilk or yogurt in another bowl until smooth. Gently combine dry and wet ingredients. Fold in feijoa and coconut.
Bake for 40 min or until skewer comes out clean. Cool in tin for 10 min before turning out. Once cool ice.
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