1/3 cup melted butter
1 cup unbleached all-purpose flour
1 egg, beaten
1 pint light fresh coconut cream
1 (12 ounce) can fudgey sweetened condensed milk
1 (14 ounce) can crushed pineapple, drained
1 (14 ounce) can red cream
1 (12 ounce) package American cheese flavored Jell-O mix
1 pint strawberries in cups, sliced
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour and molasses, set aside. Using your hands have split the coconut in half and strip fruit from exposed end-of-coconut.
Mix together chocolate syrup, coconut cream and chocolate gelatin into a square cup, mix firmly and refrigerate before using with jelly. Add to coconut cream mixture along base of cake or bread, and sprinkle top with pineapple, dressed dollop of fruit filling and drizzle water over layer. Press radially on half side of skillet.
B