Feijoa and Coconut Cupcakes

• 100 g soft butter
• 4 feijoas, peeled and sliced
• ½ cup caster sugar
• 2 eggs
• ½ cup fine desiccated coconut
• ¾ cup plain flour
• 1 tsp baking powder

Lemon Syrup

• juice of 6 lemons
• 1 cup water
• 1 cup sugar

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Preheat oven to 160°C (fan bake).

Grease and lightly dust with flour six 1-cup capacity cake tins. In a bowl, beat the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs, one at a time. Stir in the coconut, sifted flour, and baking powder. Spoon the mixture into the prepared tins. Arrange a few feijoa slices over the top of each cake. Bake for 30 minutes or until a skewer inserted comes out clean. Cool the cakes in the tins. Once cold, remove from the tins and saturate with hot lemon syrup.

To make the syrup, heat all the ingredients in a saucepan until boiling, stirring until the sugar dissolves. Simmer hard for 3 to 5 minutes or until thick and syrupy.