200g butter unsalted
200g soft brown sugar
3 large eggs
2 tsp. vanilla extract
1 pinch of salt
420g flour (you can swap up to 150g of white for wholemeal flour for some extra fibre and taste)
1.5 teaspoons baking powder
80g coconut desiccated (fine or long thread)
500g scooped out feijoas (Approximately 700g with skins on)
60g brown soft sugar or golden sugar
1 tsp of cinnamon
Preheat the oven to 175C regular bake. Cut a baking paper circle for the bottom of a 20-22 cm round cake tin (ideally loose bottom) and grease the sides.
Cut the the feijoas in halves and scoop out the flesh. Set aside.
Cream the butter, sugar, and vanilla using an electric handmixer, or the paddle of a stand-up mixer until pale and fluffy. The add the eggs one by one and keep mixing. Mix baking powder with the flour(s) and then add half a cup at a time.
Fold in the desiccated coconut and feijoas. Take care not to overman, you don’t want all the feijoas to be completely mashed up.
Pour the batter into your prepared cake tin/loaf pan.
To prepare the streusel add all the ingredients into your mixing bowl. By hand you rub the butter through the flour sugar mix. By mixer, wait until everything is evenly finely crumbed. Grab a handful of mix and press it together and crumble it over the top. Make sure you end up with some big chunks for some extra crunch.
Bake in the preheated oven for 60-70 minutes (approximately), or until a skewer inserted into the centre comes out clean. Check halfway through the bake time that the cake is baking evenly. Turn 180C if necessary and reduce the temperature to 160C if your crumbs are already getting quite dark.
Let it cool for quite some time, dust with icing sugar and serve with whipped cream or vanilla ice cream.