I’m going to let you in on a little secret.
Even though I absolutely love to bake, I don’t think I’ll ever be that person you’ll see inventing baking recipes from scratch. To me, that’s a whole other world that gives me anxiety just thinking about entering. That’s why – for the most part – my baking ventures take on the already tried-and-true recipes of other people.
…but then there are Cake Batter Blondies.
You see, I recently figured that since Cake Batter Blondies are already my most popular post among readers– and because there’s a million variation possibilities for the recipe concoction – why not just expand on that? That way you get a ton of new CBB options, and I don’t feel like an entire phony of a baker.
It’s a win-win, clearly.
ingredients:
- 1 box yellow cake mix
- 1/4 cup canola oil
- 1 egg, beaten
- 1/3 - 1/2 cup coconut milk (I used full-fat)
- 3/4 cup + 1/3 cup shredded sweetened coconut
- 1 teaspoon coconut extract (optional)
directions: Preheat oven to 350 degrees. Combine the cake mix and 3/4 cup shredded coconut in a large bowl. In a separate bowl whisk together the egg, oil, and coconut extract, then add to the dry mixture and combine as much as possible. Then add the coconut milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan and top with 1/3 cup shredded coconut, pressing it down slightly. Bake for 28-33 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.
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Are you an experimental baker/cook? Or do you stick to recipes?
These look delicious!! I’m someone who likes to either follow a recipe exactly, or just modify it a little. I’m not quite ready to come up with a recipe from scratch on my own! 😉
Coconut cake is my favorite, but I only like ones that are moist (eeek!) and have tons of coconut flavor. These seem perfect because I love that dense/underbaked texture!
I’m experimental in the kitchen, but it totally depends on the recipe.
Looks amazing! I am a little of both, but I need general guidelines to follow. Baking can be tricky since it depends a bit on chemistry
Winning!
I’ve been finding so many amazing blondie recipes this morning. This is very bad for my waistline. Great recipe!!
Cannot wait to try these - they look amazing! FYI, your cake batter blondies have CHANGED MY LIFE.
*drool*
I.MUST.MAKE.THESE.ASAP!
ummmm….yummm!! I need to make these for my boyfriend…ahem…and myself
Yummmmm!! Can’t wait for all the future CBB varieties…!
These look awesome. Love your cake batter blondies recipe, It’s definitely been way too long since I made them. I love to experiment in the kitchen, but I’m only just now feeling comfortable doing so. Cake mix experiments will always have a special place in my heart!
Those look SO good!
I’m drooling over here! I love almost everything coconut. I’m going to make this next time I want a dessert.
I am definitely not an experimental baker, however, I am an experimental cook. I just love savory more than I do sweet.
Hi Gracie! I just made these today and they were AMAZING! I added 1/2 c chocolate chips and 1/3 c chopped pecans to mimic the hubs favorite cookie. Thank you so much for creating this amazing new way to make blondies!!
These look insanely delicious. And I’m ALL about easy recipes!
I guess I’m a tinkerer, since I used coconut oil, coconut I toasted, and butter recipe golden mix for this. Still came out delicious!
DEE-LISH! I ADDED PECANS