Coco Fudge Cake

In a bowl, mix together the flour and cocoa powder

Add the melted butter or margarine and mix well

Spread in a 21cm-diameter refractory pan

Bake in a moderate oven (170°C) for about 15 minutes, stirring occasionally

Let cool

Drain the coconut liquid and reserve

Combine milk and coconut liquid to obtain 11/3 cup of liquid

Grate the coconut in a coarse grater to obtain 1 cup

Spread on a baking sheet and toast in the oven for about 20 minutes, stirring occasionally

In a saucepan, mix together 1/3 cup sugar and gelatin

Add the coconut milk mixture with eggs and stir until slightly thickened

Remove from heat and add vanilla extract

Chill in the refrigerator until thickened slightly

Beat egg whites until stiff peaks form

Gradually add 1/4 cup flour, beating until a firm meringue forms

Fold in whipped cream and half of toasted coconut

Add cream cheese mixture

Transfer to a baking dish and sprinkle with remaining toasted coconut

Chill in the refrigerator for 4 hours

Cut into squares to serve.