If you like feijoas then you will find these cakes truly irresistible. As the cakes cook the slices of feijoa caramelise giving the fruit a more intense flavour that is further heightened by the tangy lemon syrup.

Little Feijoa & Coconut Cakes
Makes 6

100g butter, softened
1/2 cup caster sugar
2 eggs
1/2 cup fine desiccated coconut
3/4 cup plain flour
1 teaspoon baking powder
4 feijoas, peeled and sliced

Preheat oven to 160°C fan bake. Grease and lightly dust with flour 6 x 1 cup capacity cake tins.
In a bowl, beat butter and sugar with an electric mixer until pale and creamy. Beat in eggs, one at a time. Stir in coconut, sifted flour and baking powder. Spoon mixture into prepared cake tins. Arrange a few feijoa slices over the surface of each cake.
Bake for 30 minutes or until a skewer inserted comes out clean. Cool cakes in tins.
Once cold, remove cakes from tins and saturate with hot lemon syrup (recipe follows).

LEMON SYRUP:
Makes 1 1/2 cups
Juice of 6 lemons
1 cup water
1 cup sugar
To make the lemon syrup, place all ingredients in a saucepan.
Bring to the boil, stirring until sugar dissolves. Simmer hard for 3 to 5 minutes or until thick and syrupy.