“Sun tanned and filled with coconut, brown sugar, and a touch of coffee, these blondies are the perfect dessert for a beach picnic, whether you plan to get a sun tan or not.” — Claire Thomas, The Kitchy Kitchen.
Butter and flour a 9 x 7-inch baking pan, and tap out the excess flour. Preheat the oven to 350 degrees F.
In a standing mixer, cream the oil and eggs together. Beat in the sugar, rum, and vanilla until blended. Sift together the flour, salt, instant espresso, and baking soda. Add the dry ingredients to the butter mixture a little at a time, beating on slow speed as you go. Stir in the nuts and coconut flakes.
Transfer the batter into your prepared pan and spread evenly with a spatula. Bake for 45-50 minutes, until golden, and a toothpick inserted into the center comes out clean.