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Coast Refined Lard
Flagship Product

Coast Refined Lard

Coast Refined Lard provides the ultimate in versatility for cooking, baking and frying. With superior creaming properties and zero trans fats, it enhances the flavor of breads, makes pie crusts delectable and is ideal for traditional Hispanic and Asian cuisines. Whatever you’re making, Coast makes it better.
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Gold Coast
Refined Lard

Gold Coast

Gold Coast, a truly refined all-purpose lard, is carefully processed to ensure superior results for baking and frying. Whatever you’re preparing, Gold Coast improves flavor. Use Gold Coast for premium baked goods, flaky pie crusts and heavy duty frying. With superior creaming properties, a high smoke point and longer fry life – and zero trans fats – Gold Coast is lard at its best.
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Golden Bake
All Purpose Shortening

Golden Bake

Processed from the highest quality beef fat and soybean and/or cottonseed oil, Golden Bake excels at all types of baking and frying because it’s fully deodorized, keeping flavors pure in breads, pastries, pie crusts and more. Totally artificial trans fat-free and no hydrogenated oils, Golden Bake provides longer fry life and lower oil absorption than competing products.
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Supreme
All Purpose A-V Shortening

Supreme

Supreme is Coast’s finest all-purpose A-V shortening, an adaptable mix of the highest quality beef fat and soybean and/or cottonseed oil, that is totally artificial trans fat-free and no hydrogenated oils. Delivering longer fry life and lower oil absorption, Supreme shines when baking cookies, breads and pastries — and truly kicks it up a notch for donut and fruit pie frying.
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Bake Lite
Baking Purposes

Bake Lite

For baking pastries and croissants that flake just perfectly, try Bake Lite All Soy, our economical new zero trans fat, 100 percent cholesterol free, all-purpose vegetable shortening. With superior creaming properties, it excels in baking and frying, from tortillas to delectable desserts, and more.
Vegetable Shortening

All Soy

Specs >
Vegetable Shortening

Soy/Cotton

Specs >
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