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.
- 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.
Are you an experimental baker/cook? Or do you stick to recipes?