Tropical Gingerbread
rec.food.cooking/LeiG (1996)

1 cup shortening
1/2 cup sugar
2 eggs, unbeaten
1/2 cup molasses
1 1/2 cups flour
1/2 cup cold water
1 cup grated coconut
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt

Cream shortening and sugar, add eggs. Beat together.

Dissolve soda in molasses and add to first mixture.

Mix and sift dry ingredients and add to the molasses and egg mixture alternately with cold water.

Stir in the coconut.

Pour into a well-greased pan and bake in a moderate oven for 35 minutes.

Sprinkle with powdered sugar and more coconut if desired. When cooled, cut into squares or bars.