Warm coconut blondies topped with vanilla bean ice cream! Really, where can this go wrong?
I'm sort of a short cut girl when it comes to baking...I'm not mad at a boxed cake mix. But "yellow cake" can get boring, even for my very sweet tooth.
This recipe came about as I was trying to find a new way to kick up my cake mix game. Every now and then, you have to let go and play with your food. So I did just that, and the result was nothing short of amazing!
The secret is to start with your favorite packaged mix as your batter base. Don't go hunting for a certain flavor--whatever you have on hand will do: French vanilla, yellow, butter, etc. Throw out the original directions and follow my easy instructions. You'll be in dessert heaven in no time.
1 box yellow cake mix
1 cup coconut milk
1/3 cup finely chopped sweetened shredded coconut (plus extra for garnish)
1/2 cup melted butter
Preheat oven to 350 degrees.
In a large bowl, combine cake mix, 1/3 cup coconut milk, and melted butter. Stir together until thoroughly mixed.
Grease 8 x 8 or 9 x 9-inch square baking pan (I used coconut oil but whatever cooking oil you have on hand will do).
Spread mixture into pan.
Bake for 30 - 35 minutes.
Sprinkle shredded coconut over blondies.
Serve warm with vanilla bean ice cream and/or a drizzle of caramel sauce.