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Ingredientes
- 3/4 c. Cake flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1 Tbsp. Shortening
- 1/2 c. Sugar
- 1 x Egg
- 1 1/2 c. Coconut
- 1/4 c. Evaporated lowfat milk
- 1/2 tsp Vanilla
- 1/2 c. Tart jelly
Direcciones
- Sift flour, measure, and sift three times with baking pwdr and salt.
- Cream shortening. Add in sugar gradually and cream till light and fluffy.
- Add in egg and beat till light. Add in 1/2 c. coconut. Add in dry ingredients alternately with lowfat milk. Beat after each addition till smooth. Add in flavoring. Pour into well-oiled muffin tins. Bake in moderate oven (375 F)
- 20-25 min. Beat jelly with a fork till of spreading consistency. When cakes are cold, spread top and sides with jelly. Roll in 1 c. coconut. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 63 | 22% |
| Total Fat 7.29g | 9% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.71g | |
| Cholesterol 34mg | 11% |
| Sodium 339mg | 14% |
| Potassium 113mg | 3% |
| Total Carbs 52.35g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 32.85g | 22% |
| Protein 3.43g | 5% |
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