This recipe by Desmond Johnson of St. Ann was a winner in the 1996 National Culinary Arts Competition, Amateur Division. Recipe courtesy Jamaica Tourist Board.
Dessert
450 grams butter
450 grams baking flour, sifted
450 grams dark sugar
30 grams baking powder
15 grams vanilla essence
8 eggs
Topping
2 coconuts, grated
1 liter milk
225 grams sugar
15 grams vanilla essence
Prepare dessert. Cream butter, sugar and vanilla. Add eggs slowly. Fold in flour and baking powder. Bake at 350 degrees F for 30 minutes. Cover with coconut topping and bake for an additional 15 minutes.
Prepare topping. Combine all ingredients in pan. Place on low heat and whip constantly until thick and creamy. Top dessert and serve
