Coconut Blondie

Tea time cakes are fabulous you must agree. They're light, fresh, full of flavour and even better when home made. This one is an absolute favourite of mine. 

I wasn't very excited when I came across this, in 'Vanitha' magazine. I wanted to do a quick cake once and asked my mom to suggest a non-pound/chocolate/orange cake. She asked me to try her coconut cake, which is sooooo delightful. We hunted for the recipe a quite a bit. You know how it is. When you don't need something, it stares you in the face every day; and just when you need it, somebody in the house decided to do a bit of spring cleaning a day back!!!

So then, thankfully, my brain cooperated with me this time and reminded me of this recipe. So Coconut blondie it was! I made it for a birthday again, where most of the attendees were over 65 and not huge fans of chocolates. It went down more than very well, thankfully.

Again, I like this one without any icing or toppings. It's what tea-time cakes are meant to be - simple and without any fuss. It's a simple recipe and can be made in no time. The demerrara sugar and the coconut adds to the flavour

Coconut Blondie 

What you need 

1. Butter (softened) - 1 cup

2. Brown sugar/ Demerrara sugar - 1&1/2 cups

3. Eggs (big) - 4

4. Baking powder - 2 tsp

5. Vanilla essence - 2 tsp

6.All purpose flour - 2 cups

7. Grated coconut - 3/4 th cup

Here's How

• Preheat your oven to 350 deg F/ 170 deg C (I bakes at 150 deg C)
• Line and grease your cake tin (The recipe suggests 13x9 pan; I used a 20 cm round tin
• Beat the butter till smooth. Now add the sugar and beat till fluffy. Now add the eggs, one by one and beat on each addition till combined. Now add the vanilla essence
• Sift the flour with the baking powder; and fold it into the butter mixture. 
• Now, add the grated coconut and mix till combined
• Pour this into your cake tin and bake till a skewer inserted in the centre of the cake, comes out clean.(Took me around 45 - 50 mins in my oven)
• Cool and cut into delectable slices..tee hee

Recipe Source: 'Vanitha' magazine