This coconut blondie recipe is perfect for any occasion! Caramelised white chocolate and butter gives this blondie a toasty flavour.
Coconut Blondie with Sea Salt Honeycomb recipe:
INGREDIENTS
- 200 grams white chocolate, chopped 1⁄2 cup macadamia halves
- 125 grams butter, chopped
- 3⁄4 cup canned coconut cream
- 1⁄2 cup caster sugar
- 1⁄2 cup brown sugar
- 1 egg, lightly beaten
- 1 cup cake flour
- 1⁄2 tsp baking powder
- 1⁄2 tsp bicarbonate of soda 1 cup desiccated coconut
- 1 cup caster sugar
- 1⁄4 cup maple syrup
- 1⁄4 cup water
- 2 tsp bicarbonate of soda 1 tsp sea salt flakes
TO SERVE
- 1 1⁄2 cups double-thick cream
METHOD
PREHEAT the oven to 180°C.
PLACE chocolate and macadamias on a lined baking tray and bake for 8 minutes or until chocolate is lightly caramelised and macadamias roasted. Allow to cool.
MELT butter in a 25cm wide, 5cm deep, ovenproof, non-stick skillet and cook until butter turns golden brown. Add coconut cream and sugars; stir until sugars dissolve and mixture is smooth. Cool for 5 minutes and whisk in egg.
SIFT flour, baking powder and soda into a bowl; add in the coconut. Add butter mixture to form a smooth batter, then fold through the chocolate and nuts.
POUR batter into the prepared skillet and bake for 20 minutes; the centre should still be slightly soft and fudgy.
SEA SALT HONEYCOMB
Line an oven tray with baking paper.
STIR sugar, syrup and water in a pot over low heat until sugar dissolves. Bring to the boil and cook, without stirring, until syrup is dark golden, about 8 minutes. Remove from heat and immediately stir in bicarb. Quickly pour honeycomb onto the tray; don’t spread the mixture or it will deflate. Sprinkle with salt and allow to cool to room temperature.
TOP TIP: Cheaper white chocolate will seize in the oven instead of caramelising, so make sure to use the best quality you can get. Alternatively, skip the caramelisation step and fold the white chocolate chunks through the batter at the end.
HANDS-ON TIME 30 min | TOTAL TIME 50 min | SERVES 8 | VEGETARIAN
ALSO SEE PISTACHIO & APRICOT BAKLAVA CAKE
