Ingredients

150 grams butter
1 1/2 cups caster sugar
4 eggs, separated
2 cups desiccated coconut
2 cups Self-rising flour
1 tsp baking powder
pinch salt
1 cup milk
1 cup peeled and chopped feijoas

Method

1. Beat the butter and sugar together until creamy. Beat in the egg yolks.
2. Fold in the coconut and sifted dry ingredients with the milk and fruit.
3. Beat the egg whites until stiff and fold into the cake mixture.
4. Turn into a well-greased and lined 23 or 25cm cake tin.
5. Bake at 180 degrees Celsius for 1 hour or until cooked. Cool for 10 minutes before turning out.