Line a 22 cm diameter round cake tin. Preheat the oven to 180*C
In a small bowl sift flour and baking powder together. Set aside.
In the bowl of a standing mixer or a normal bowl with a hand held mixer, cream butter and coconut oil, add sugar and vanilla paste and mix until the sugar has almost dissolved and the mixture is pale and slightly fluffy. Add eggs, one at a time, beating after each addition, yogurt and then sifted flour, alternating with the milk. Turn mixer off and using a spatula fold in coconut and feijoas into the batter.
Pour into prepared tin, sprinkle the top evenly with sliced almonds and 2 Tbsp. of raw sugar.
Bake for 45-50 min or until a skewer inserted in the middle comes out clean. Serve with coconut yogurt for more topicality or indulge yourself with a bit of vanilla bean ice cream on the side.
