Step 1
Day One: In a large glass jar or bowl combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture keep it covered with a paper towel foil or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Step 2
Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change and the mixture should foam when stirred.
Step 3
Day Twenty: Slice each cherry in half and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Step 4
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake and two for friends. Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Step 5
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
Step 6
It's best to mix the two cakes separately. Combine 1 box of the cake mix 1 box of the instant vanilla pudding 2/3 cup of the vegetable oil and 4 of the eggs. Stir then add 1/2 of the drained reserved fruit from the starter. Stir then add 1 cup of the golden raisins 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Step 7
Bake cakes at in the preheated oven for 55 to 65 minutes.