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Coconut Jelly Balls

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Submitted by Anjie

YIELD

8 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

¾ 177
CUP ML CAKE FLOUR
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML VEGETABLE SHORTENING
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
1 ½ 355
CUPS ML COCONUT *
¼ 59
½ 2.5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML JELLY
tart *

Directions

Sift flour, measure, and sift three times with baking powder and salt.

Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add ½ cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add flavoring. Pour into well-oiled muffin tins. Bake in moderate oven 375℉ (190℃) F, 20 to 25 minutes. Beat jelly with a fork until of spreading consistency. When cakes are cool, spread top and sides with jelly. Roll in 1 cup coconut. 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 156 34% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 88mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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