salted coconut drizzled feijoa banana loaf cake

salted coconut drizzled feijoa banana loaf cake

Prep Time: 30 Mins Cooking Time: 1 Hour Total Time: 1 Hour 30 Mins



    • 200g coconut oil, melted
    • 200g coconut sugar
    • 5 large free range eggs, room temperature
    • 1 tsp vanilla essence
    • 150g Greek or plain yoghurt (to make dairy free substitute with 1/2 cup of coconut milk and 1 tbsp lemon juice)
    • 1 ripe banana, mashed
    • 250g gluten free flour
    • 50g coconut flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 10-12 medium feijoas, peeled and roughly chopped


    • 30g thread coconut (around 3 tbsp)
    • 70g coconut sugar
    • 1/2 tsp salt
    • 1/2 cup water
    • Zest of 1 lime


    1. Preheat oven to 350F/175C fan bake. Grease and line a loaf tin with baking paper.
    2. In a large bowl, beat the melted coconut oil on high speed with the coconut sugar until combined. Add the eggs one at a time, beating after each addition. Add the vanilla essence in with the last egg. Mix in the yoghurt/milk subsitute and banana.
    3. In a separate bowl, sift the flours, baking powder and salt before gently mixing into the wet ingredients until just combined. Fold through the chopped feijoas.
    4. Pour the mixture into the loaf tin and bake for 1 hour – 1 hour and 15 minutes depending on your oven strength – or when a skewer in the middle comes out clean.
    5. While the cake is baking, make the syrup. In a small frypan, toast the thread coconut over low-medium heat until golden, stirring frequently for even cooking. Add the coconut sugar, salt and water and bring to a simmer for 5 minutes or so, allowing the syrup to reduce to about half. Stir through the lime zest, remove from heat and set aside.
    6. On removing the cake from the oven, immediately poke many, many holes in the top of the cake with a small sharp knife or skewer. Pour the syrup all over the entire cake. Leave to cool for half an hour before removing from the tin to cool completely on a wire rack.
    7. Slice and serve immediately – this is an incredibly moist cake but is best eaten fresh!
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