So, with the unintentionally higher grain-to-mixture ratio (it was the oats and coconut, lol), and, also unintentionally, half the white chocolate that I normally use, this turned out to be an Anzac Cake instead. Luckily, it was still relatively moist when I cut a slice, and tasted similar to the Anzac biscuit that inspired this cake. Next time, however, I know how to improve it to make it an Anzac Blondie!












