With 10 mins prep, 15 mins in the oven - BOOM. let me be totally un-modest here, these are delicious. Light, fluffy, and the perfect balance of lemon and coconut flavours, these treats aren’t overly sweet either so could make their way into your regular baking rotation.
Ready in: 30mins
Makes: 9-12 slices
½ cup coconut flour
⅓ cup coconut oil melted
½ lemon juiced
½ lemon rind
¼ cup coconut cream from a can
2 tsp vanilla essence
¼ cup sugar
1 tsp baking powder
¼ cup desiccated coconut unsweetened + more for topping
Step 1. Preheat the oven to 180C and line baking tin (I used a 21 x 13cm tin). In a large bowl add the melted coconut oil, vanilla, eggs, lemon juice, lemon rind, coconut cream coconut flour, desiccated coconut, baking powder and sugar. Mix until well combined and the batter is smooth
Step 2. Pour into your baking tin and smooth the top until flat. Sprinkle with coconut.Bake for 15- 20 mins or until the edges are just golden brown
Step 3. Let the blondies cool completely before cutting! Enjoy friends x
Make sure you coconut oil is liquid, but not too hot. You don't want to cook your eggs before they're in the oven. I may or may not have made this mistake whilst testing 🤣.
If you're using coconut cream from a can of coconut milk, only take the firm part.
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