1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a medium mixing bowl, whisk together melted butter and brown sugar until smooth and glossy.

3. Add the egg, yolk, and vanilla extract, whisking until creamy and combined.

4. Stir in the flour, baking powder, and salt just until no streaks of flour remain—don’t overmix!

5. Fold in the shredded coconut and white chocolate chips if using.

6. Spread the batter evenly into your prepared pan and smooth the top with a spatula.

7. Bake for 22–26 minutes, or until the edges are golden and the center is just set.

8. Let the blondies cool completely on a wire rack before frosting.

9. Meanwhile, prepare the frosting: beat cream cheese and butter until light and fluffy.

10. Gradually add powdered sugar, mixing until smooth.

11. Beat in vanilla extract and coconut cream until silky and spreadable.

12. Frost the cooled blondies evenly and sprinkle with extra shredded coconut for garnish.

13. Chill for 15 minutes before slicing for clean edges.