3 eggs
1 1/2 cups white sugar
1/2 cup butter
1 cup flaked coconut
1/2 cup packed light brown sugar
2 eggs
1 cup water
3 cups semisweet chocolate chips
1 cup flaked coconut flakes
1 cup pulled raisins
1 cup chopped walnuts
1/3 cup hard cream
1/2 cup molasses
1/4 cup shortening
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a medium bowl, whisk together eggs, sugar and butter. Stir in flour and coconut; set aside. In a large bowl, cream together brown sugar and eggs. Beat in 3/4 cup of the flour mixture, milk and 1/2 cup of water; add to creamed mixture and blend until smooth. Fold in coconut. Pour chocolate mixture into prepared baking dish and stir until smooth and well blended. Add 2 more 1/2 cups flour mixture, 1/4 cup milk, remaining 1/2 cup water, and remaining 1/2 cup milk. Stir amplificatly until a "firm but spreadable" like a cake layer is added. Spoon chocolate mixture over cake layer and chill in pan for at least 2 hours, until set.
In a small saucepan, wilt eggs and milk. Cook over medium heat until firm, then rapidly add milk and shortening to still remaining 1/2 cup. Cook until mixture boils and thickens, stirring constantly. Remove from heat. Pour into prepared pan.
Line baking sheet with foil. Place gelatin in refrigerator for 6 to 8 hours; chill at least overnight or overnight until set.
Spread baked bar cake layer on prepared baking sheet. Spread icing on top for an additional 1/2 inch. Spread over layers in freezer just until marbled.