Lemon and Coconut Blondies
You just need one saucepan to make these yummy Lemon and Coconut Blondies and they are also super simple to make using a Thermomix too!
Servings: 24 pieces
Calories: 111kcal
Ingredients
- 250 g of butter
- 2 cups 440g of caster sugar
- 4 eggs
- 1 ½ cups 225g of plain flour
- 1 cup 85g of desiccated coconut
- 4 teaspoons of lemon rind
- 80 ml ⅓ cup of lemon juice
- Icing
- 45 g of butter - soft
- Grated rind of ½ a lemon
- 1 tablespoon of lemon juice
- 1 ⅓ cups icing sugar mixture
- ¼ cup of desiccated coconut - extra
Instructions
- Preheat your oven to 180 degrees and line a 20cm x 20cm cake tin with baking paper.
- Cut the butter into cubes and place into a large saucepan over a medium heat. Cook for 3 minutes or until the butter has melted.
- Remove the saucepan from the heat and add the caster sugar and stir until combined.
- Add the eggs one at a time and whisk until the mixture becomes shiny.
- Sift the flour over the top of the mixture and stir to combine.
- Add the coconut, lemon rind and lemon juice and mix through.
- Pour the mixture into your prepared baking tin and cook for 35 minutes or until golden on top and the centre has just cooked through when tested with a skewer.
- Let the Lemon and Coconut Blondies cool completely in the tin before combing the ingredients for the icing (apart from the coconut) into a small bowl. Pour the icing over the top of the cooled blondies and allow it to set before cutting into pieces to serve.
Notes
Adding the icing to the top of these Lemon and Coconut Blondies is optional, but totally worth it!
If the icing is too thick, add 1 teaspoon of water
If the icing is too thick, add 1 teaspoon of water
Nutrition
Serving: 0g | Calories: 111kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 78mg | Potassium: 13mg | Fiber: 0.002g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg