These blondies taste just like an Aussie summer! A chewy white chocolate coconut blondie base is topped with fresh passionfruit for a tropical warm weather treat! Sprinkle with chopped mint and extra passionfruit pulp to serve, or simply a dollop of fresh cream.

15 min
40 min


  1. 1 cup (150g) plain flour
  2. ½ cup (40g) moist coconut flakes
  3. 115g salted butter
  4. ¾ cup (165g) caster sugar
  5. ¼ cup (40g) brown sugar
  6. 1 tsp Queen Vanilla Bean Paste
  7. 2 large eggs
  8. 1 large egg white
  9. 150g white chocolate melts
  10. ¼ cup (60ml) passionfruit pulp (fresh or tinned) (approx 2 passionfruit)


  1. Step 1

    Preheat oven to 180°C (fan forced). Line a 10 inch square tin or large rectangular baking/casserole dish with baking paper.

  2. Step 2

    Place butter and white chocolate in a microwave proof bowl and place in the microwave for 1 minute. Mix together and if chocolate is still not completely melted repeat using 30 second intervals. Add the sugars and vanilla bean paste to the bowl and whisk to combine.

  3. Step 3

    Add in the eggs and egg white, one at a time, mixing well after each addition. Using a wooden spoon, fold in the flour and coconut being careful not to over mix the batter. Spread the batter into the prepared tin and top with passionfruit pulp. Bake for 30-40 minutes or until a skewer comes out with a few crumbs on it and not fully clean.

  4. Step 4

    Dust with icing sugar to serve or drizzle with fresh passionfruit pulp and mint for an extra tropical flavour. A dollop of cream makes a nice treat also!

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