Key Lime Coconut Blondies

This is yet another great recipe from Peabody :) I first tried this recipe a few weeks ago; however, I didn't have any key limes on hand so I used Persian limes instead. The result was a delectable coconut blondie with just a very subtle hint of lime. These blondies are heavenly while they are still warm! I loved them so much that I made them twice in the same week when I first tried them! The second time I made them, I tried adding 4 tablespoons of lime juice, figuring that I might need to add more if I was using Persian limes instead of key limes. To my disappointment, it didn't really change the flavor too much.

So, you can imagine my excitement when I bought key limes this week... I could finally try this recipe with the original ingredients! :) The flavor is definitely better using key limes, but it's still very subtle.

Key Lime Coconut Blondies
from Culinary Concoctions by Peabody

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.

Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes (Mine took 45 minutes to cook).

Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired. Cut into 16 squares and serve.

Makes 16 blondies.

Adapted from a raspberry and pecan blondie recipe on Epicurious.com