Feijoa Coconut Cake (Gluten, Grain, Dairy & Refined Sugar Free)


Feijoa is an innocent little fruit which divides the passionate. You either love it or hate it. For me; I’m in the loving camp.

If I recall correctly I first encountered feijoa on a family trip to Auckland when I was about three. My brother called them three-joeys and the name kind of stuck. To me ‘three-joeys’ are some kind of hybrid of pears, tomatoes, and something I can’t quite put my finger on. But they’re addictively delicious! I love the fact feijoas abound in Autumn, just when you’re feeling a little sad about declining summer fruit numbers; along come feijoas to brighten any dish.

This cake is ridiculously easy. One of those, throw-everything-in-the-bowl-and-mix-it-all-in-one-go recipes. As I said; easy. Try it out to go with that cup of tea on these balmy Autumn afternoons.






Feijoa Coconut Cake (Gluten, Grain, Dairy & Refined-Sugar Free)

1 cup feijoa flesh (just the innards), chopped into small chunks
2 cups ground almond
3/4 cup desiccated coconut, plus 1 tbsp extra to decorate if desired
4 large eggs, lightly beaten
4 tbsp honey, melted
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking soda

Preheat oven to 150’c/300’F. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.

Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin. Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch – ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook & dry it out. For lack of a better description, it will feel more like a wet sponge.

Allow to cool before removing from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own for afternoon tea.



19 thoughts on “Feijoa Coconut Cake (Gluten, Grain, Dairy & Refined Sugar Free)

  1. B says:

    Yum! Though all this blog post has really done is make me want to try the tasty feijoa that I’ve heard so much about even more!

    • hungrycub says:

      If you’re used to quite non-sweet baking products then you could leave it out. Otherwise swap for a pure maple syrup or brown rice syrup if you use either of these. Or you could try adding 1/2 cup mashed ripe banana – this will alter the taste a little but give a bit of natural sweetness to the cake for you 🙂 Enjoy your baking!

  2. Lisa Taibi says:

    I made this when I was home (NZ) in April with Feijoa’s and it was so goood!! I’m now back in the States and am trying it with banana, hopefully it turns out just as good, want to try it with pineapple next!

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