1 1/12 cups all-purpose flour
1 teaspoon baking soda
1 cup crunchy peanut butter
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
4 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 egg
1 cup milk
1/2 lemon lemon, juiced
1 (8 ounce) package instant white cereal, cooled
1 (3 ounce) package instant white pudding mix
4 bananas, diced
1 cup flaked coconut
1 cup semisweet chocolate chips
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, sift the flour, baking soda, peanut butter, salt, baking powder, cinnamon and baking powder mix. Gradually mix the flour mixture with milk and lemon juice into the pan. Make a well in the center by mixing together the instant pudding and cream of coconut. Stir briefly and toss with the lemon juice mixture. Pour batter into prepared pan.
Bake in preheated oven's 350 degree F (175 degrees C) for 2 to 2 1/2 hours. Remove from oven and let cool completely to room temperature. Cool 10 minutes before removing from pan. Turn off oven and stir together pudding and melted coconut to make pudding. Mix together lemon juice and pudding until so thick that you can feel it on the bottom of your bowl. Add eggs, milk and lemon juice mixture; mix well. Remove from pan and place on rack in a cool dry place. Refrigerate cake for 1 hour, uncovered. Garnish later with lemon juice and chocolate chips. Cut into squares. 3 serving sizes.