Coconut jelly balls

3/4   c            Cake flour
   1       t            baking powder
     1/4   ts           Salt
   1       tb           Shortening
     1/2   c            Sugar
   1                    Egg
   1 1/2   c            Coconut
     1/4   c            Evaporated milk
     1/2   ts           vanilla
     1/2   c            Tart jelly

  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. The Household Searchlight