1 c. sugar
1 egg
1/2 c. buttermilk
1/2 tsp. salt
1 tsp. baking soda
1 tsp. pure vanilla
1 1/2 c. sifted all-purpose flour
1/2 c. shortening
1/2 c. boiling hot water

Place ingredients in mixing bowl in order given. As soon as water is added beat for 3 minutes. Fill buttered cupcake pans 3/4 full with batter. Fill buttered cupcake pans 3/4 full with batter. Bake in 325 degree oven about 20 to 25 minutes or until done. While still warm, spread tops with a mixture of cocoa and confectioners' sugar (1/3 cup cocoa to 1/2 pound sugar), moistened with only enough water to spread. Drizzle a little flaky coconut on top of each as soon as iced.