Toasted coconut cake batter blondies

Yum. My house smells amazing because I’m making these. Again. To give away, of course…after we “taste test” them. Toasted coconut cake batter blondies This recipe starts with a cake mix and is so easy to make! You can easily make them dairy or parve, so it would be great for a Shabbat dessert, a bake sale, or a dinner at home. Well, you would probably eat something else and eat these for dessert instead of dinner. Probably.

I tweaked these from here. Here we go:

Toasted coconut cake batter blondies

  • 1 box yellow cake mix (or something similar)
  • 1/2 cup coconut oil
  • 1 egg
  • 1-3 T milk, coconut milk,or water (if needed)
  • 3/4 cup + 1/3 cup shredded sweetened coconut

Preheat the oven to 350F. Lightly oil an 8 x 8 pan (coconut oil is good for this!) Next, toast the coconut. You can do this in the microwave with 20 second bursts until toasted, or in the oven. When it’s golden brown, it’s ready (and your house already smells good). Toasted coconut Then melt the coconut oil in the bowl you’re going to use for the batter. Stir in the egg (don’t worry if it’s a little lumpy.) Add the 3/4 cup coconut and the cake mix and stir. Add a little milk/coconut milk if it’s a little too thick, but it will be a thick batter (I usually use 1 T or so). Coconut cake batter Spread the batter in an 8 x 8 pan and press the rest of the coconut along the top of the batter. Coconut blondies ready for the oven Bake the blondies for 28-32 minutes. It should be golden around the edges and soft in the middle. Finished cake batter blondies Don’t cut the blondies for about 30 minutes (so the soft middle can set), but then they’re ready to go. And your house can smell this good, too! Toasted coconut cake batter blondies

About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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