Coconut Macaroon Pudding Cake

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This coconutty cake tastes just like a giant chocolate macaroon.

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Ingredients

1 C. all-purpose flour
3/4 C. granulated sugar
1/4 C. unsweetened cocoa
1 Tbs. baking powder
1/2 tsp. salt
1/2 C. milk
3 Tbs. butter, melted
1 tsp. vanilla extract
1 C. sweetened flaked coconut
1 C. hot water
1/2 C. chocolate syrup

Directions

Heat oven to 350 degrees. Combine the flour, sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter and vanilla; mix well until smooth. Stir in coconut. Spread the batter into a greased 8-inch square baking pan. Combine hot water, and chocolate syrup in a large glass or measuring cup. Pour evenly over the batter. Bake for 32 to 38 minutes or until center is set and edges begin to pull away from sides of pan. Serve warm with whipped cream.

Yield: 8-9 servings