Lime & Coconut Blondies

Lime & Coconut Blondies


This is the last recipe I made from One More Slice. Click here to read my review. I had a really hard time deciding which dessert to make from Leila’s book. I was torn between the brownies and blondies as they all sounded very good. I went with a blondie as I’ve only made them once before and it was before I started my blog.

Lime & Coconut Blondies


The recipe is for raspberry blondies but she suggests lime and coconut are nice combination’s too so I went with that. They tasted great and moist but I thought they were more cake like and less brownie like. Since it tasted more like cake I whipped up a really fast cream cheese glaze with toasted coconut on top. I flipped the page and on the other side there’s a recipe for lime and coconut slices. Doh! Leila’s lime icing was fairly similar to the one I had made up.

You could also make the cake without the glaze if you want to keep it simple.

Lime & Coconut Blondies

Yield: 12 bars

Ingredients

Cake

250g unsalted butter, at room temperature

100g sugar

100g light brown sugar

1/2 tbs vanilla sugar

2 limes

3 eggs

250g plain flour

1/2 tbs baking powder

1/2 tsp salt

150g white chocolate

1/2 cup coconut (optional)

Lime Cream Cheese Glaze

125g cream cheese (I used tofutti)

50g unsalted butter at room temperature

250g icing sugar, sifted

Lime juice

Toasted coconut (place coconut on a baking tray and bake at 180 C for 5 minutes until lightly brown)

Instructions

  1. Preheat the oven to 180 C/350 F. Grease a 9 x 9 baking tin. Cream the butter, brown sugar and vanilla sugar until light and creamy. Mix in the lime zest and beat the eggs in one at a time.
  2. Sift the flour, baking powder and salt into the butter mixture and fold to combine. Chop the white chocolate finely and stir it into the batter. I also stirred in half a cup of coconut at this point (with the toasted coconut on top it's not totally necessary).
  3. Pour the batter into the greased pan and bake for 25 minutes.
  4. While the cake cools make the glaze. Cream the butter, sifted icing sugar and cream cheese together until combined. Squeeze in the lemon juice to taste.
  5. Once the cake cooled I cut it into squares and iced each piece and topped it with a sprinkle of toasted coconut.
http://www.americancupcakeabroad.com/brownies/lime-coconut-blondies

adapted from One More Slice 

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