Submitted by: Debbi Smith | Debbie Does Dinner Healthy
Image (c) Debbi Smith | Debbie Does Dinner Healthy
“Luckily my family shares my love for coconut or else I’d have eaten the whole thing by myself!”
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 cakes
Ingredients
1 cup of Amish Friendship Bread starter
3 eggs
1/2 cup oil
1/2 cup applesauce
1/2 cup milk
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2 small boxes of coconut cream instant pudding
1/2 cup coconut flakes
Glaze
1 cup chocolate chips, melted
1 cup powdered sugar
1/2 cup coconut flakes
Directions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two 8 x 8 cake pans.
- Pour the batter evenly into pans.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- While waiting for the bread to cool, mix melted chocolate chips and powdered sugar.
- Frost and top with coconut flakes.
- ENJOY!
A ton of canminon and cute swirls on top, too? I am all over this. Bookmarked for future use~definitely!!
Correct, which is why the very first stsbtiuution I list is using agave instead of honey. (Mostly because many of the people I know who would make this wouldn’t think twice about using honey as a sweetener, and don’t usually have agave nectar on hand. Agave is quite a bit thinner in consistency, and somewhat sweeter in taste, so it might also take some experimenting to get it just the way you like it.