Procedure:

Preheat the oven to 375°F. Cream sugar, shortening, salt, egg and vanilla together. Blend in milk and pre-blended flour/baking soda. Add toasted coconut and continue mixing just enough to obtain a uniform mass. Pour the batter on a previously greased and floured 8” x 8” x 2” square pan. Bake for about 20 minutes or until done. Cool cake to room temperature before releasing from pan. (Optional: Cut cake into two layers and fill with buttercream icing. Ice with boiled icing and garnish generously with more toasted coconut.)

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.