This recipe comes from a page published in Successful Farming magazine, date unknown. Recipe is typed below along with scans of the recipe and picture of the dessert.

Tropical Gingerbread
(Makes 9 servings)

1/2 cup shortening
1/2 cup sugar
2 eggs
1/2 cup molasses
1 1/2 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup cold water
1/2 cup flaked coconut

Cream shortening and sugar; add eggs and beat well. Add molasses. Sift together dry ingredients and add to creamed mixture alternately with cold water. Stir in coconut. Bake in well-greased 8x8x2-inch pan in moderate oven (350°) 35 to 40 minutes. Frost with Coconut Frosting: Combine and bring to boil 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and dash salt, stirring constantly. Slowly pour over unbeaten egg white, beating constantly. Add 1/4 teaspoon vanilla. Beat till stiff peaks form. Spread over gingerbread. Sprinkle with 1/2 cup flaked coconut.