Chill bowl, beaters, cream and can of coconut milk
Slice in half, or mash with the back of a fork, half of the berries. Toss with lime juice and sugar. Macerate. Set aside.
Using a fine mesh sieve, drain liquid from coconut sludge. Beat coconut sludge, cream, sugar and coconut extract until stiff peaks form. Chill.
for the shortcake
Preheat oven to 425 degrees F.
Place the flour, sugar, baking powder, salt and lime zest in the bowl of a food processor, and pulse a few times to whisk together.
Add the butter and pulse a few times to cut in the butter. Small pebble-sized chunks are fine. Turn out to a large mixing bowl.
Stir in the 1/2 cup of toasted coconut.
In a measuring cup, mix the cream, vanilla and coconut extracts.
Pour liquid into dry ingredients and fold wet into dry with a dinner fork. If too dry, add a smidge of cream. If too wet, add a sprinkling of flour.
Turn dough out onto a floured board and gently flatten into a 6 or 7 inch circle. Cut into 8 triangles.
Alternatively, cut the dough into whatever shape you like. I just happen to really like triangles.
Place on a parchment-lined baking pan and bake for about 15 minutes, until golden brown.
When biscuits are cool, gently cut through their equator. Generously spoon berries and sauce onto bottom piece. Plop some whipped cream on top of the berries. I like to top the cream with a spoonful of sauce, because it looks pretty when the sauce runs down the sides of the cream. Put the biscuit top on. Scatter some coconut flakes around.