1 cup (250 ml) sweetened, shredded coconut, toasted

1 cup (250 ml) unbleached all-purpose flour, sifted

1/2 cup (125 ml) unsalted butter, softened

1/4 cup (60 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 20-cm (8-inch) square Pyrex cake pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

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