Preheat the oven to 180oC/Gas Mark 4. In a bowl, mix the coconut cream, coconut oil and eggs, ensuring all are combined thoroughly.
Add the coconut flour, coconut sugar, vanilla seeds and baking powder and fold the ingredients together.
Line and grease a 23cm (9in) square brownie tin with parchment and pour in the mixture evenly.
Sprinkle coconut flakes on top, then bake in the oven for 25 minutes.
For the topping, melt the white chocolate in a heatproof bowl over hot water, making sure not to let the water touch the bowl.
Once the blondies are cooked, remove from the oven and leave to rest until cool.
Once cooled, drizzle the melted chocolate over the top, leave to set, then cut into squares. Serve up these tasty delights immediately, or pack into containers for a picnic treat.