Instructions: 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 1/2 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 F)

20-25 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.

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