Coconut Jelly Balls
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable shortening
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
coconut
|
*
|
| ¼ | cup |
evaporated milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
jelly
tart |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
vegetable shortening
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
coconut
|
*
|
| 59 | ml |
evaporated milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | 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.
