8 eggs
2 sm. cans condensed milk
1 tsp. vanilla extract
3/4 c. sugar
1/2 can sweet coconut in syrup (optional)
Caramel Sauce
1 c. sugar

Beat eggs with sugar until foamy, then add condensed milk and vanilla. Mix until well blended. Put aside.

Caramel Sauce: Caramelize the sugar in a loaf pan by heating over medium heat, stirring constantly with a wooden spoon until sugar turns into a medium brown syrup, tipping pan to coat sides and bottom (work rapidly, but carefully, as sugar is extremely hot).

Pour egg mixture into pan and place into a larger container filled with water so it comes halfway up the pans rim. Bake in oven set at 350 degrees for 1 hour or until tested with toothpick dry. Let cool in refrigerator overnight and invert onto serving plate and refrigerate until serving time. Serves 12.