Lemon & Coconut Fudge Blondie
Dense, fudgy and full of flavour, this lemon and coconut blondie is a childhood favourite.
- 250g salted butter
- 425g caster sugar
- 4 large eggs
- 225g white flour
- 85g desiccated coconut
- 1/4 cup fresh lemon juice
- Zest of one lemon
- 1/2 tsp table salt
- Icing sugar
- Preheat oven to 180C and grease and line a 20x30cm brownie tray.
- Melt the butter gently over low heat, or in the microwave being careful not to bubble.
- Mix together the melted butter and sugar in a large mixing bowl, until well combined.
- Add eggs one at a time, ensuring each egg is thoroughly combined into the mixture before adding the next egg.
- Next, stir through the salt, lemon juice and lemon zest.
- Sift the flour into the mixing bowl, and stir through until well combined, and the mixture is smooth and creamy.
- Add the coconut and mix through.
- Pour the mixture into the prepared brownie tray, and transfer to the hot oven.
- Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean, and the top is dark golden in colour.
- Allow cooling for 30 minutes before removing from the tray and slicing. Once completely cool, dust with icing sugar.
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Serving Size:per piece
Amount Per Serving: Calories: 281Total Fat: 15.6gSaturated Fat: 10.2gCholesterol: 71mgSodium: 164mgCarbohydrates: 34.4gFiber: 1.1gSugar: 24.2gProtein: 3.2g
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More Sweet Things
My Childhood Lemon & Coconut Slice Recipe
One of the firm rules I was growing up with, was if visiting anyone, whether friend or family, never arrive empty-handed. Likewise, whenever we had visitors, there must always be a sweet treat on offer. Sometime these treats would be store-bought, but more often than not,us kids would be in the kitchen baking. One of our favourite recipes to bake was a lemon and coconut slice. In fact, it was firm favourite amongst family circles.
Unfortunately, as the years have passed, I’ve lost that family recipe. Though I’ll never lose the memories! Thankfully, I’ve been able to recreate this recipe into what is now a favourite for my new family, here in Scotland. After all these years, I still never turn up empty-handed when visiting folk! And this gorgeous lemon traybake is always welcome. Given I always have plenty of lemon on hand, it’s the easiest treat to take with me!
This lemon and coconut slice is slightly fudge-y, like a brownie, and has the perfect balance of sweet and citrus flavours. It’s also insanely easy to prepare, as all good bakes should be!
Regarding the recipe, I do find tat baking turns out better when you weigh ingredients, rather than using volume measurements, such as cups or tablespoons, for dry ingredients. To make this foolproof, I highly recommend weighing out the ingredients, as I have. Baking is a bit like science. It can be really easy to ruin a recipe with a little too much this or not enough that. But if things are weighed? Delicious perfection.
I use fresh lemon juice for this lemon and coconut slice recipe. Though using long-lie lemon juice is perfectly fine also. You’ll still need a fresh lemon for the gorgeous fresh and vibrant lemon zest! Also, please wait for the cake to cool before sprinkling, generously, with icing sugar! Sprinkle too soon, and the icing sugar will melt into the slice instead!