Preheat the oven to 160 degrees fan (180 degrees regular)

Prepare your cake pan I like to use a cm silicone pan with a little butter spread around the crease or a lined tin pan of the same volume

In a large bowl cream together butter and sugar, beat in eggs one at a time until well combined

Scoop out feijoa flesh mash using the back of a metal fork and saucer. You should have approx one and a half cups of mashed feijoa once done. Add this to the your bowl and mix in.

Add the remaining ingredients into your bowl and fold together gently.

Once combined pour into your prepared pan and bake for 45 minutes of until cooked through.

Let cool completely and the ice with lemon icing

In a small microwave safe bowl melt butter and honey. Add in icing sugar a little at a time until tickened

Add lemon and yellow coloring

Add remaining icing sugar mixing constantly if it gets too thick mix in a splash of milk to thin out a little.

Once thick and spreadable taste test.

Then scrape the icing onto the cake and spread over evenly. I like to then use the rounded end of a knife on a 45 degree angle to then indent a squiggle into the top of the icing.

Slice cake and share.