Toasted Coconut Blondies

One Year: Cherry Ricotta Cake
Two Years: Prune, Pistachio, and Dark Chocolate Muffins
Three Years: Goat Cheese-Garlic Toasts with Prosciutto, Arugula, and Truffle Honey

Toasted Coconut Blondies
Makes about 2 dozen squares
Adapted from Epicurious

1 (1/2 cup) stick of unsalted butter
1/2 cup extra virgin coconut oil
1 1/2 cups dark brown sugar
2 eggs
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups unsweetened coconut flakes, toasted and cooled
1 cup chopped pecans, toasted and cooled

Preheat oven to 350 degrees Fahrenheit and grease and flour a 9 x 13-inch baking pan with coconut oil. Melt butter and coconut oil in a medium saucepan on medium-low heat, then allow to cool. Meanwhile, in a small bowl, whisk together the salt, the baking powder, and the flour. Cream together the butter, coconut oil and the brown sugar, beating the mixture until it is light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture to the butter mixture and beat the batter until it is just combined. Stir in the coconut and pecans until just combined. Spread the batter evenly in the baking pan, and bake for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares. Blondies should be stored in an airtight container, and will last up to three days.