This one's from Nathalie Dupree & it's a keeper: COCONUT CAKE 1 1/4 cups flour 1 1/4 cups cake flour (not self-rising) 1 TBL baking powder 1 tsp salt 1 1/2 cups sugar 3/4 cup soft butter 2 large eggs 1 tsp vanilla Icing: 3 egg whites, stiffly beaten 2 cups sugar Meat of 1 fresh coconut, ground or grated 1 cup coconut milk For the cake, preheat the oven to 350°. Grease two 8" cake pans & dust w/flour. Place circles of waxed paper in the bottoms of the pans & grease & flour them. Sift the flour, baking powder & salt together. In a separate bowl, cream the sugar & butter, then add the eggs & vanilla & beat well. Add the dry ingredients & milk alternately, starting & ending w/the dry ingredients & beat until smooth. Pour the batter into the pans & bake 20-25 minutes. Cool on a rack, remove from the pans & peel off the waxed paper. To make the icing: Place the beaten egg whites in a saucepan & add sugar, coconut & coconut milk. Over medium heat, bring the mixture to a full boil & boil 4-5 minutes. Remove from the heat & spread on the cake while both the cake & icing are still warm.~~

I use whipped cream on top of this instead of meringue: OLD-FASHIONED CHOCOLATE MERINGUE PIE 1 1/4 cups + 6 TBL sugar 1/2 cup cocoa powder 1/3 cup cornstarch 1/4 tsp salt 3 cups milk 3 eggs, separated 3 TBL butter 1 1/2 tsp vanilla 1 baked 9" pastry shell 1/4 tsp cream of tartar Combine 1 1/4 cups sugar into the cocoa powder, cornstarch & salt in a heavy saucepan. Whisk to remove any lumps. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens & comes to a boil. Boil 1 minute, remove from the heat. Beat the egg yolks until thick & lemon colored. Stir 1/4 of the hot mixture into the yolks; add the yolks to the remaining hot mixture, stirring constantly. Cook over medium heat for 2 minutes. Remove from the heat & stir in the butter & vanilla. Pour into the pastry shell. Preheat oven to 400. Combine the egg whites & cream of tartar. Beat until foamy. Gradually add the remaining 6 TBL sugar, 1 TBL at a time, beating until stiff peaks form. Spread over the filling, sealing to the edge of the pastry. Bake 8 minutes or until lightly browned. Cool before serving.~~ From The Wild, Wild West. Use either the almond crust or a regular pie crust that has been prebaked: COCONUT CREAM PIE WITH ALMOND CRUMB CRUST Almond Crust 1 1/2 cups vanilla wafer crumbs 1/3 cup finely ground blanched almonds 1/4 cup packed brown sugar 1/4 tsp nutmeg 5 TBL butter, melted 1/4 tsp almond extract Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400° oven for 8 minutes or until lightly browned. Cool. Filling: 2 cups milk 1/2 cup sugar 1/4 cup + 1 TBL cornstarch 1/2 tsp salt 2 egg yolks, beaten 1 TBL vanilla 1 TBL butter 1 cup shredded or flaked coconut Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring. Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell. Topping: 2 cups heavy cream 1 tsp vanilla 1 tsp sugar Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~ From Heart of the Palms. SOUR CREAM LEMON PIE 1 baked 9" pie shell Filling: 1 cup sugar 3 TBL cornstarch 1 TBL flour 1 TBL grated lemon zest 1/3 cup fresh lemon juice 1 cup light cream (half-and-half) 4 TBL (1/2 stick) butter 1 cup sour cream Topping: 1 cup heavy cream 2 TBL confectioners' sugar 1/2 cup sour cream 1/2 tsp almond extract Grated lemon zest Lemon slices for garnish For the filling In a saucepan over medium heat, combine the sugar, cornstarch, flour, lemon zest & juice & light cream. Bring slowly to a boil, stirring constantly. Add the butter & cook until thick & smooth. Remove from the heat & cool. Stir in the sour cream & pour the filling into the pie shell. Refrigerate until ready to serve. Topping: Whip the cream & fold in the confectioners' sugar, sour cream & almond extract. Spoon over the pie filling. Sprinkle with grated lemon zest & decorate with lemon slices.~~ From Jubilation

Can you describe it a little more? Maybe there's something similar out there.

Is this something like what you are looking for, by any chance? Coconut Foldovers 1 cup flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/4 cup vegetable shortening 1 egg 1/4 cup milk 3/4 cup sugar 3 teaspoons unsalted butter 1/3 cup evaporated milk 1 cup shredded coconut 1/4 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon Combine flour, baking powder, and salt cut in shortening to the size of small peas combine egg and milk-mix well add to flour mixture-mix well form into a ball cover and chill for 60-90 minutes meanwhile, combine sugar and 1/4 cup water in a saucepan, over a low flame heat and stir until mixture bubbles add butter and condensed milk, stir add coconut, salt, nutmeg, and cinnamon-mix well remove from heat, cool divide dough into equal portions rollout each piece to a 6-inch circle place 3 tablespoons filling onto 1 side of each circle fold in half and press egdes with a fork to seal place onto a parchment-lined baking sheet bake @ 400 degrees for 15 minutes remove from oven serve hot