There are few things in this universe that I like more than coconut. And for all of you coconut lovers out there, this recipe is for you! I’m keeping this post short and sweet so that you can get out there and make these for yourself. The recipe is super simple and you can mix the ingredients all in the same bowl, no special tools or techniques required. And the ingredients – nothing exotic here and all easily accessible no matter where in the globe you are. And the taste – dreamy! Crunchy, toasted coconut on top, followed by a sweet, creamy coconut layer followed by crispy, delicious shortbread. So go on, hurry…make these! The only problem you’ll have with these is deciding whether to have an inside, edge or corner piece. To keep the integrity of the blog, I sampled all three and every one was better than the last.
For The Crust
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 1/4 cups all purpose flour
1 tablespoon plus 2 teaspoons packed light brown sugar
For The Topping
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sweetened condensed milk
1 tablespoon all purpose flour
1/2 teaspoon baking powder
Pinch of cinnamon
2 cups shredded sweetened coconut
Preheat the oven to 350 degrees. Spray a 9-inch by 9-inch baking pan with nonstick cooking spray.
To make the crust, mix the butter, flour and brown sugar in a large bowl with a wooden spoon finishing it with your hands. Spread the dough evenly in the bottom of the prepared pan, flattening it with your fingers. Bake for 10 minutes or until crust is light golden brown. Remove from the oven and set aside to cool.
While crust is baking, beat both sugars, eggs and vanilla until well combined in the same bowl the crust was mixed in. Add the condensed milk and blend thoroughly. Sift the flour, baking powder and cinnamon directly into the batter. Gently mix the batter until well combined and no trace of dry ingredients remain. Add the coconut and mix well.
Spread the batter evenly onto the crust and return the pan into the oven for an additional 30 minutes or until the top is golden brown. Remove from the oven and cool completely before serving.