I made these for my sister's birthday. One has lemon icing and one has chocolate - both good! It is Susan Fleichl's recipe in A Treasury of New Zealand Baking (Random House, 2009). What a delicious way to use the hordes of feijoas we get in autumn. I like that it uses oil instead of butter and you just mix it all together.

460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
420 g caster sugar
330ml vegetable oil
30ml vanilla essence
125ml buttermilk (I used yoghurt)
1 1/2 c feijoas, peeled and mashed
1 c dessicated coconut

Preheat oven to 170C. Grease 2 x loaf tins and line with baking paper.
Sift flour, baking powder, baking soda and salt together. In a separate bowl beat the eggs, sugar, oil, vanilla and buttermilk together until smooth.
Gently combine the 2 mixtures, then fold in the feijoa and coconut.
Bake for 45-50 min or until cooked through (insert a skewer into the centre and it will come out clean). Cool in the tin for 10 min before turning out.
I made the lemon icing with a little bit of melted, boiling water, lemon juice and lemon zest. I made the chocolate icing by melting dark chocolate and butter.