1 cup milk
finely grated zest 1 lemon
1 tablespoon lemon juice
250 grams butter at room temperature
2 cups caster sugar
2 cups plain flour
2 teaspoons baking powder
2 teaspoons ground ginger
⅓ cup chopped crystallized ginger
1 cup desiccated coconut
1¼ cups peeled and chopped feijoas
1½ cups icing sugar
2-3 tablespoons lemon juice
toasted flaked coconut for garnish, optional
Grease a 26 cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 150˚C fan bake.
Cake: Combine the milk, lemon zest and juice in a jug and set aside for the milk to form curds.
Beat the butter and sugar until light and pale. Whisk the eggs together and gradually beat in until well combined. Combine the flour, baking powder, the ground and crysatized ginger and the coconut together and gently mix into the butter mixture along with the milk. Fold in the feijoas.
Pour into the tin and smooth the top. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean, covering the top loosely with foil after 40 minutes to prevent the top over-browning.
Let the cake cool completely before removing from the tin.
Icing: Combine the icing sugar with enough lemon juice to make a thick but pourable icing. Remove the lining paper from the cake and place on a serving plate. Spoon over the icing and scatter with toasted coconut if using and serve with softly whipped cream. Makes 1 cake