Vanilla Coconut Bars

Instructions

1. 1

   Preheat your oven to 180°C. Line an 18cm square baking tin with parchment paper.

   Tip: Use a dark paper for a better browning effect.

2. 2

   Melt the butter and coconut sugar in a saucepan over low heat, stirring occasionally.

   Tip: Be careful not to burn the mixture.

3. 3

   Remove the saucepan from the heat and stir in the eggs one by one, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next one.

4. 4

   Sift the flour, baking powder, and salt into the saucepan and stir to combine.

   Tip: Don't overmix the batter.

5. 5

   Stir in the coconut milk, desiccated coconut, shredded coconut, and vanilla bean paste.

   Tip: The mixture should still be slightly warm when you pour it into the tin.

6. 6

   Pour the batter into the prepared tin and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Don't overbake, as the coconut can burn easily.

8. 8

   Remove the tin from the oven and let it cool completely in the pan.

   Tip: Use a spatula to loosen the bars from the tin if needed.

9. 9

   Cut the bars into desired shapes and serve.

   Tip: You can also refrigerate or freeze the bars for later use.