1 c. sugar
1/2 c. hot water
2 c. evaporated milk (or whole milk)
2 c. crumbled angel food cake or sponge cake
2 eggs, beaten
1/4 c. butter, melted
1 c. grated frozen or fresh young coconut
1 tsp. almond extract

Caramelize sugar by heating it in a saucepan until it turns light brown. Add hot water to dissolve sugar. Cook until it becomes syrupy.

Combine milk with angel food cake crumbs in a mixing bowl. Add beaten eggs, butter, grated young coconut, and almond extract. Blend well.

Line a round baking dish with caramelized sugar and pour cake mixture over it. Bake in a 350 degree oven in a pan with 1-inch water for 1 hour. Cool and invert on a flat dish before serving.