Cream the butter until it is light. Cream in the pow- 
dered sugar and the vanilla. Now stir in the coconut and the 
flour. Knead the dough on an un-floured board until nice and 
smooth. Spray the shortbread pan very lightly with a non- 
stick vegetable oil spray. Firmly press the dough into the short- 
bread pan. Prick the entire surface with a fork, and bake the 
shortbread right in the pan at 325° for about 30 -35 minutes, or 
until lightly browned. Let the shortbread cool in its pan for 
about 10 minutes before you loosen the edges with a knife and 
flip the pan over onto a wooden cutting board. If the short- 
bread does not come right out, tap one edge of the pan. Cut 
the shortbread into serving pieces while it is still warm. 
Let the pan cool before washing it in the sink or dishwasher.