Platinum Blonde Cake

Ingredients:

• 220g unsalted butter (melt and let cool slightly) + extra for greasing the pan
• 2 tbsp. premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2 large eggs
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 1.5 tsp vanilla extract
• 2 cups (300 g) white chocolate chips, such as Ghirardelli
• 220 g roasted macadamia nuts, coarsely chopped (the pieces should be larger than the chocolate chips)
• 1 cup unsweetened coconut flakes

Preparation:

1. Preheat oven to 175°C (350°F) and cut a piece of foil measuring 22 x 50 cm (8 x 20 in). Grease the corners and sides of a 22 x 32 cm (9 x 13 in) baking pan. Line the baking pan with foil, allowing excess foil to hang over each short side.
2. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, whisk the eggs with the sugar and vanilla extract until smooth. Using a silicone spatula, fold in the melted butter. Fold the flour mixture into the butter mixture until you have a smooth batter.
3. Stir in white chocolate chips and nuts. Pour the batter into the prepared pan. Sprinkle with coconut flakes and press them lightly into the pan. Bake until the top of the blondie is golden and set, the coconut is toasted, and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool completely on a wire rack, about 1 hour.
4. When the blondie is completely cool, place a light cutting board or baking rack over the pan. Invert and set aside. Carefully remove the pan and foil. Place another light cutting board on top and flip the blondie right side up. Cut into 15 rectangles, then cut each rectangle diagonally to make 30 triangles.