salted coconut drizzled feijoa banana loaf cake
- 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
- Preheat oven to 350F/175C fan bake. Grease and line a loaf tin with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice and serve immediately – this is an incredibly moist cake but is best eaten fresh!