Ingredients
½cupcoconut,sweetened, shredded
2½cupsall-purpose flour
½tspbaking powder
½tspsalt
½cupbutter,softened
1cupsugar,granulated
1egg
1egg white
1tspvanilla extract
2tbspcoconut milk
1tbspsour cream
1recipecoconut buttercream frosting,recipe follows
½cupcoconut,shredded, sweetened, for garnish, optional
3cupssugar,powdered
6tbspbutter,softened
3tbspcoconut milk
¾tspcoconut extract,or imitation coconut extract
Preparation
Combine all the ingredients in a large mixing bowl. Using an electric mixer, whip together until smooth and fluffy.
Preheat the oven to 375 degrees F. Process the ½ cup shredded sweetened coconut in a food processor until finely ground. This may take a few minutes in a mini food processor.
In a mixing bowl, whisk together the flour, baking powder, and salt. Whisk in the ground coconut, then set aside.
In the bowl of an electric mixer, whip together the butter and sugar until pale and fluffy. Stir in the egg, egg white, and vanilla.
Add in the coconut milk and sour cream, and mix until blended. Slowly add in the flour mixture and mix until combine.
With buttered hands, gently press the dough into an even layer in a buttered 13×9-inch baking dish. Bake for 18 to 20 minutes until the edges are lightly golden.
Allow to cool completely, then frost with Coconut Buttercream Frosting and sprinkle with additional shredded sweetened coconut.
Cut into squares and store in an airtight container.
