1 cup shortening
2 cups white sugar
3 cups flaked coconut
1 cup sifted all-purpose flour
1 egg white
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup butterscotch topping
1 cup chopped almonds
1/2 cup coconut cream
In a crepe, stir together shortening, sugar, coconut, and flour. Crumble the crumbs over the bottom of an 8x8 inch baking dish. Pour the entire can of coconut, water and melted chocolate chips over the mixture.
Sprinkle almonds over the top of the crepe, then top with butterscotch topping. Place milk chocolate chips and coconut over the chocolate chips. Pour the water over the butterscotch and further dry ingredients over the chocolate layer. Pour the mixture into the half circle pan.
Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean.
To make the filling: Whisk together sugar and almond milk. Let stand. Adjust the amount of water and top the cream with more cold water to achieve desired consistency.
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