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.
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.
250g unsalted butter, at room temperature
100g light brown sugar
1/2 tbs vanilla sugar
250g plain flour
1/2 tbs baking powder
1/2 tsp salt
150g white chocolate
1/2 cup coconut (optional)
125g cream cheese (I used tofutti)
50g unsalted butter at room temperature
250g icing sugar, sifted
Toasted coconut (place coconut on a baking tray and bake at 180 C for 5 minutes until lightly brown)
- 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.
- 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).
- Pour the batter into the greased pan and bake for 25 minutes.
- 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.
- Once the cake cooled I cut it into squares and iced each piece and topped it with a sprinkle of toasted coconut.
adapted from One More Slice