Saturday Morning With Jack Tame

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it’s just gorgeous.  Makes a 23cm cake.    Ingredients  1 cup pitted dates  1 cup boiling water  1 teaspoon baking soda  130g butter  ½ cup white sugar  ½ cup brown sugar  1 large egg  1 ¼ cups plain flour  1 teaspoon baking powder  Pinch salt  ½ cup dessicated coconut  1 cup peeled and diced feijoa    Coconut topping:  1 cup shredded coconut  1/3 cup brown sugar  1/3 cup milk  50g butter    Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined.