Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cake flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt
     1/2           cup  shortening -- softened
     1/2           cup  granulated sugar replacement
  2                     eggs
  1           teaspoon  vanilla extract
  1         tablespoon  water
     1/4           cup  unsweetened coconut -- grated
  1           teaspoon  coconut milk
  1              ounce  baking chocolate -- melted

Preparation:

These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars.

Nutritional Information:

50 Calories (kcal); 4g Total Fat; (70% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 36mg Sodium