1 c. sugar
2 c. milk
1 small bag shredded coconut
1 tbsp. cornstarch
1 tbsp. butter
6 egg yolks (save whites for later)
1 can Hershey's syrup

Mix all ingredients together in bowl. Spray oven dish with nonstick spray. Pour mix into oven dish.

Bake for 30 minutes at 400°F; check regularly with knife. If knife clean, coconut is ready. Do not overcook. Beat egg whites with 12 tablespoons of sugar until it hardens. Spread whites over cake; place back in oven for 5 to 10 minutes at 400°F. Remove; cool for 30 minutes. Pour Hershey's syrup over top; cut into squares.