Submitted by: Debbi Smith | Debbie Does Dinner Healthy
“The lush and fruity flavor in this cake brings thoughts of warm, tropical days.”
Recipe at a Glance
- omit cinnamon
- decrease milk from 1 cup to 2 tablespoons
- substitute pistachio instant pudding for vanilla
- add 1 cup crushed pineapple, drained
- add 1 cup flaked coconut
Prep Time: 15 hours
Cook Time: 1 hours
Servings: 16
Yield: 2 – 8 x 8 cakes
Ingredients
1 cup Amish Friendship Bread Starter
1 cup oil
3 eggs
2 tablespoons milk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2 small boxes pistachio instant pudding
1 cup crushed pineapple, drained
1 cup flaked coconut
Directions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two 8 x 8 cake pans and dust with sugar.
- Pour the batter evenly into cake 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.
- ENJOY!
Kitchen Notes
Decreasing milk to 2 tablespoons results in a moist and spongy cake. You can add 3/4 cup of chopped pistachio nuts for more texture.