Author Notes
A few years ago I (finally) realized I liked coconut and started adding to all kinds of things. I worked with coconut oil, coconut flour, and sweetened and unsweetened coconut. This is one of my favorite recipes I've made :-) —TheWimpyVegetarian
Ingredients
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COCONUT SHORTCAKES
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2.2 ounces (1/2 cup) all purpose flour
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1.1 ounces (1/4 cup) coconut flour
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½ cup finely shredded coconut (for baking)
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1 tsp baking powder
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1/8 tsp salt
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½ cup sugar
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3 Tbsp unsalted butter, room temp
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1 large egg
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¼ cup whipping cream
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1 tsp raw turbinado sugar
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GRILLED PINEAPPLE
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1 Tbsp honey
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1 Tbsp unsalted butter
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4 pineapple slices
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LIME WHIPPED CREAM
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1/3 cup whipping cream
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1 Tbsp sugar
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zest of one lime
Directions
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Preheat the oven to 325˚F. Butter four 5 1/2" tart molds.
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Combine the flours, coconut, baking powder, and salt and thoroughly mix.
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Cream together the butter and sugar, mixing on medium-high for about 3 minutes. Add the egg and beat another 2 minutes.
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Add the flour mixture, alternating with the cream, in thirds to the bowl. It will be very thick. Spoon the dough into the tart molds. Sprinkle with turbinado sugar.
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Bake at 325˚F for 15 minutes, or until a knife inserted in the middle comes out clean.
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Melt the butter and mix with the honey. Baste the pineapple slices with the honey-butter and grill on high heat, 2 minutes per side.
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Whip the whipping cream using a mixer until soft peaks form. Add the sugar and lime and continue to whip on high for 30 seconds, I like mine with medium stiff peaks - just be careful not to over whip!
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Slice each coconut shortcake in half to form a 2-layer shortcake. Place the grilled pineapple in the middle and top with whipped cream.
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