Step 1

Preheat your oven to 180 degrees and line a 20cm x 20cm cake tin with baking paper.

Step 2

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.

Step 3

Remove the saucepan from the heat and add the caster sugar and stir until combined.

Step 4

Add the eggs one at a time and whisk until the mixture becomes shiny.

Step 5

Sift the flour over the top of the mixture and stir to combine.

Step 6

Add the coconut, lemon rind and lemon juice and mix through.

Step 7

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.

Step 8

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.