Sift the flour and baking powder together and, using a metal spoon, fold into the creamed mixture with the coconut, feijoas and milk or coconut milk. In a very clean bowl, whisk the egg whites until they form stiff peaks and, using a metal spoon, fold into the cake mixture. Stand in the tin for 10 minutes before turning out on to a cake rack to cool completely. To serveDust with icing sugar or cover with lime or lemon glace icing and decorate with grated lime or lemon rind. Tip: If wishing to use thread coconut, you will need the same amount by weight, about 180g-200g.

Source: Otago Daily Times April 03, 2019 15:00 UTC