I have been making this very old recipe from Bakers coconut for years and have the original picture. It is sinful to say the least, just delicious. It turns into a decadent layered desert of thick chocolate pudding on a brownie crust topped by the sweet toasted coconut.

BUT, it needs modifications. If you use as much oil as it calls for your desert will be swimming in it. Reduce the butter to 6 tablespoons and only lightly oil the dish. Also I see this recipe calls for semi-sweet chocolate. I have a terrible sweet-tooth, but I've always made it with 4 oz Bakers Unsweetened Chocolate. I wouldn't want it any sweeter! One more thing, you want the coconut to be well browned, so just before you take it out of the oven, give it a shot of broiling. Enjoy!