8×8 inch pan, buttered
1/3 cup real butter
1 cup brown sugar
½ teaspoon vanilla
3 Tablespoons instant coffee, dissolved in 1 Tablespoon water
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened coconut
¾ cup all purpose, or cake flour
¼ cup real room temperature butter
1 cup icing sugar
1 Tablespoon corn starch
1 teaspoon vanilla (or ½ vanilla, ½ coconut extract)
1/8 teaspoon salt
1 Tablespoon cream
Coconut, toasted on stove
Set oven to 275 degrees.
Rub brown sugar and butter together with spatula until it becomes a smooth paste. Add egg, vanilla, and coffee mixture. Mix together.
Add salt, baking powder, and coconut. Gradually add and mix in flour ¼ cup at a time.
Scrape batter into buttered 8×8” pan. Bake for 35, to 45 minutes, or until toothpick comes out clean. Timings may vary.
Using rubber spatula, gradually add and mix icing sugar and corn starch with butter.
Add salt, flavouring and cream. Whip together with spatula until fluffy
Once cooled, spread the buttercream icing on top, and sprinkle with toasted coconut. Slice into squares, share, and enjoy with coffee! 😊