We have a lovely glass cake dome which usually sits on the dining room windowsill. Normally, it houses a tasty treat to accompany our afternoon cuppa, but it’s been empty for about 2 weeks now… and there’s nothing worse than an empty cake dome. A tray of these delicious toasted coconut & white chocolate blondie was the perfect quick solution to the crisis!
“What’s a ‘blondie’?”, I hear you say. Well, it’s like a brownie but without the addition of cocoa or milk/dark chocolate. It also usually includes brown sugar, but I used white caster sugar so it wouldn’t overpower the flavours of the white chocolate and coconut.
Pre-toasting the dessicated coconut really brings out the nutty flavour – don’t leave out this initial stage. Plus, it makes your kitchen smell heavenly!
The milk chocolate chunks give the blondies a luscious, creamy mouth-feel. You could use a bag of white chocolate chips instead, if you prefer. I like biting into the odd big chunk.
It’s a really delicious treat, and really quick to mix and cook… an hour, tops.
Click here or on the image below to save my toasted coconut & white chocolate blondie recipe to Pinterest
Toasted coconut & white chocolate blondies
Equipment
- large mixing bowl
- wire balloon whisk
- rubber spatula
- 20cm/8" square cake tin
Ingredients
- 115 g salted butter softened
- 150 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 135 g plain flour
- ½ tsp baking powder
- 100 g white chocolate roughly chopped
- 75 g dessicated coconut
Instructions
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- Grease & line a 20cm/8" square cake tin with parchment paper
- In a large, heavy-bottomed skillet pan add the dessicated coconut and shake to level out. Put the pan in the oven for about 3 minutes. Take the pan out of the oven and give the contents a stir and shake to level out again. Keep doing this until the coconut is uniformly golden brown. Set aside to cool. You could do this step on a stove-top using a wok or other steep-sided pan
- In a large mixing bowl and using a wire balloon whisk, cream the butter & caster sugar until light and fluffy
- Add the egg and whisk until fully incorporated
- Mix in the vanilla extract
- Sift over the plain flour and baking powder. Fold in using the spatula
- Stir in the white chocolate and cooled, toasted dessicated coconut until well mixed in
- Spoon the mixture into the prepared cake tin and level out using the spatula or the back of a spoon. Make sure to push the blondie dough into the corners
- Bake for 20 minutes, until the top turns a lovely golden brown
- Remove from the oven and leave the blondie in the tin for 5 minutes. Lift the blondie (still in the parchment paper) and allow to cool completely on a wire rack
- Slice the blondie into 9 equal sized squares
