Crunchy Coconut Cake

In a saucepan, place the sugar and let it caramelize until golden brown

Add 3 cups of water, stirring slowly to prevent the mixture from crystallizing

Let it boil until a syrup forms

Add the grated coconut and cook over medium heat, stirring constantly until the mixture thickens

Lower the heat and cook until the mixture reaches the perfect consistency (test by lifting some of the warm syrup with your fingers; if it forms a resistant thread, it's done)

Remove from heat and pour the crunchy coconut cake into a 26 x 18.5 cm baking dish greased with butter

Let it cool and cut into pieces

Serve in 30 portions

291 calories per portion.