This is lovely, richly-textured coconut dessert with pieces of eggfruit (canistel). 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

1 cup of eggfruit (canistel), chopped up

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.