If you don’t know what Amish Friendship Bread is, then you didn’t grow up in the Midwest. If you’ve never had the daily task of “squishing” the bag, I’m not going to try to explain it to you. Just read this description from Friendship Bread Kitchen.
FBK is the ultimate site when it comes to AFB – even though the public posting of the supposed-to-be-secret original starter recipe probably tore a whole somewhere in the universe. But after one loaf of the original recipe loaf of AFB, you’ll get sick of the same ol’. Discovering this site – with hundreds of recipes to turn that gooey goop into the fanciest of cupcakes, muffins, scones, pancakes and other carbalicious delights – turns a tiresome pattern into a master chef experiment.
So during my AFB starter possession, every time I saw a sale on Jell-O (one of the required ingredients in any AFB variation), I’d grab a few. And once I was stocked up on vanilla and chocolate, I’d go more exotic – or, in this case, tropical.
I give you:
Amish Friendship Bread Chocolate Coconut Cream Cake
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
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
1 cup chocolate chips, melted
1 cup powdered sugar
1/2 cup coconut flakes
Directions:
Preheat oven to 325° F. I don’t know why this always is always the first step in a recipe, because it’s never the first thing I do.
In a large mixing bowl – for the sake of reminiscing, I recommend using vintage Pyrex – add the ingredients above. Yeah, directions aren’t really necessary for this recipe.
Grease two 8 x 8 pans, or line cupcake tins with liners like I did. Pour the batter evenly into whatever pans you’re using.
Bake for one hour – or, like, half that – until a toothpick inserted in the middle comes out clean.
While it’s cooling, mix the glaze. I made mine thicker, like a frosting. Once the cake cools, frost it up and top it off with coconut.
