24 November 2012

Can't we all get along? Ebony and Ivory dessert

OK, sorry if that was too crass.  And don't read into it because the white is on top--I just like undercooked brownie. This is basically a fudgey layer of brownie topped with dreamy, fluffy coconut cake.  And now that  we've blown our diets on Thanksgiving turkey and pumpkin pie, why not just keep going until Christmas?

You can do this all in one bowl if you don’t mind wiping it out between layers, which need to be cooked in shifts, anyway.

Black-bottom Coconut Bars


Black Bottom:
1 stick (½ cup) melted butter
1 egg
½ cup brown sugar
¼ cup all-purpose flour
¼ cup cocoa powder
1/8 teaspoon salt

White Top:
2 eggs
1 teaspoon vanilla
¾ cup white sugar
1 cup flour
½ cup sweetened, shredded coconut, plus more for top

Directions:  Heat the oven to 375°F.  Grease a 9-inch cake pan.  Combine all ingredients for the Black Bottom and spread evenly into the pan.  Bake for 10 minutes, remove from oven and allow to cool about 5 minutes

Combine all ingredients for the White Top (using ½ cup of the coconut for this mixture).  With a large spoon, drop dollops of the coconut batter on top of the Black Bottom layer and gently spread to form an even layer of White Top.  Sprinkle more shredded coconut on top and return to oven.  Bake for 25-30 minutes or until coconut on top is browned.



(This song inspired the title of the dessert, and it is also proof that the '80s sucked.)