2 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
4 cups unsweetened flaked coconut
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
- Preheat oven
to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar, cocoa and salt; stir into the egg mixture until well blended. Spread half of this mixture into the bottom of the prepared pan.
- Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
- Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.