Preheat oven to 350 degrees (F).
Blend together shortening, sugar, egg, and vanilla in large bowl.
Remove cake from oven, and while still warm pour this mixture over cake. Sprinkle additional coconut over and put back in the oven to brown. Keep a close watch as coconut will burn quickly.
I used two 6" round cake pans to bake the batter. The cakes baked for 30 - 34 minutes. I also made extra Icing/Topping using these measurements: 2/3 cup brown sugar; 3/4 cup coconut (for a thicker frosting that won't drip off the cake while warm); 1/3 cup butter; 1/4 cup cream.
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