PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2 inch hot water. Preheat oven to 350 degrees F. Place sugar in a heavy saucepan and cook over medium high heat, stirring until it melts and turns golden brownm, about 8 minutes. Pour carmelized sugar into a 9-by-5-inch loaf pan, tilting pan to coat bottom and sides. Set aside.

In a medium bowl using an electric mixer, beat the eggs well. Stir in the coconut with its syrup, the pineapple juice and vanilla extract and beat for 1 minute. Pour into loaf pan, place in the wter filled baking dish and bake for 1 hour or more, until firm or when a knife inserted in middle comes out clean.

Remove flan from water bath and cool on rack. Chill for 8 hours or overnight. Just before serving, loosen the edges of the flan with a thin-bladed knife, invert a serving platter over the pan, turn it over quickly and lift off the loaf pan. Slice the flan.

Nutrtional info per serving: 422 cal; 8g pro, 53g carb, 21g fat (44%), 2.9g fiber, 213mg chol, 74mg sod.

format: 8/9/96, Lisa Crawford