These brownies are soooooo yummy and delicate blend of nutty coconut combined with lemon is divine!! At first I was a bit skeptical of the combo but after making these for my “Pamper Me Nail Party” I had everyone asking for the Toasted Coconut Lemon Brownies recipe!!
Now you all should know by now I am a “halfway Homemade” kinda girl!! So these start with my tried and true pantry staples a Lemon Cake mix!!
Now a word about toasting coconut….IT BURNS QUICKLY!! How do I know this well lets just say my kitchen was a bit smokey when I forgot I put the coconut in the oven to toast!!! LOL!!
Pink Cake Plate
A yummy lemon Brownie with toasted coconut!
Save RecipeIngredients
- 1 Box Lemon Cake Mix
- 1/2 cup butter softened
- 1/4 vegetable shortening
- 1/4 cup sugar
- 2 eggs
- 1/2 t lemon extract
- 1/2 cup toasted coconut flaked or shredded
- 1/2 cup white chocolate chips
- Frosting
- 2lbs powdered sugar
- 3T Lemon juice
- 1 t vanilla
- 1/2 C butter softened
- 2 T Milk
Instructions
Brownies:
Cream butter, shortening and sugar until light and fluffy, add eggs and blend until fully incorporated. Add in cake mix and extract, mix until well blended. spread in a 9 x 13" pan. Sprinkle with chocolate chips and 1/4 C. toasted coconut. Bake in 350 degree oven for 20-25 minuets. Remove from oven and let cool completely before frosting.
Frosting:
Mix butter, lemon juice, extract and powdered sugar, adding sugar in 1 cup at a time until desired consistency is reached. Mix until fluffy. If frosting is too thick add milk 1 tablespoon at a time.
Frost brownies and sprinkle with 1/4 toasted coconut. Cut into bars and enjoy!
To toast coconut:
Spread coconut in a single layer on baking sheet. Place in 350 degree oven watching carefully. When coconut is golden brown remove from oven. Let cool before using.
I hope you like these the are a nice change from the good ol’ chocolate brownies. A nice treat just in time for summer!!
