For the cake:

1/4 lb unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 lb pkg of frozen young coconut in syrop, (thawed)
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
2 eggs

For the sauce:

1/2 lb pkg frozen jack fruit, (thawed)
1/2 cup cold water
3/4 cup sweetened condensed milk

Procedure:

For the cake:

1.) Cream the butter with the sugars in a mixing bowl. Slowly add the flour, baking powder and spices.

2.) Once all the flour has been incorporated, add the coconut in syrop, vanilla and the eggs. Beat well to combine all of the ingredients.

3.) Pour the batter into a greased and floured 9 in. spring form pan and bake at 350 deg. F for 40 to 45 minutes, until fully baked.

For the sauce:

1.) Puree the jack fruit in a blender until smooth, then add the water and milk.

2.) Serve chilled sauce with warm coconut cake and your favourite tropical fruit.

.... enjoy!!