Feijoas - you either love them or hate them! But if you're a lover, when feijoa season comes around and you have mountains of them in your fruit bowl, you have to try this recipe!

Ingredients
220g butter
1 cup caster sugar
1 tsp vanilla essence
2 cups self-raising flour
½ cup desiccated coconut
½ cup thread coconut
10 peeled & sliced feijoas
¼ cup extra caster sugar
½ tsp cinnamon
Icing sugar for dusting

 Method
1. Preheat oven to 180° Grease & line a 18cm x 26cm slice tin.
2.Cream butter and first measure of sugar with an electric beater until pale & fluffy, add vanilla and beat well. Stir in flour and desiccated coconut & form a soft dough. Divide mixture into thirds, then combine two of the quantities to make one large and small portion.
3.Press larger amount into the base of the lined slice tin. Bake for 10-12 minutes until just golden. Add thread coconut to the remaining dough mix and mix well, then chill in the fridge for 10 mins or so.
4.Toss feijoas with the second measure of sugar and cinnamon. Arrange evenly over the partially cooked base, then crumble over the coconut dough.
5.Bake for 25-30 mins until golden and puffed. Dust with icing sugar and serve warm with ice cream or allow to cool and slice.