This is lovely, richly-textured coconut dessert.  It has the added bonus of being very easy to make.  In this recipe, we use our freshly grated coconuts from the farm.

Grease a pan 9 inches (22.5cm) square and set the oven at 350oF (180oC).

Beat:

2 eggs

and then beat in the following:

1 cup brown sugar

1/8 tsp salt

1/2 tsp vanilla essence

Then stir in:

2 cups coconut, shredded

Sift over the batter:

6 tablespoons flour

Stir lightly and spoon into the pan.  Bake for 30 minutes.  Cut into squares whilst warm.  Once cool, remove from pan.  Makes 16 pieces.

Chocolate Sauce Recipe.

Put in a small heavy saucepan:

2 Tbsp coconut cream (or butter)

2 oz (60g) chocolate

Stir over low heat until the chocolate melts.  Remove from heat and add:

1 cup icing sugar

few grains of salt

Next add:

1/4 to 1/2 cup of water (depending on the desired thickness).

Blend well until you get a smooth sauce.

Add chocolate sauce drizzle just before serving.  Yum!!