Roasted Pineapple & Coconut Shortcakes


  • 9 oz. (2 cups) unsifted all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbs. baking powder
  • ½ tsp. table salt
  • ¼ lb. (½ cup) unsalted butter, chilled and sliced
  • ¾ cup loosely packed sweetened coconut
  • 1/3 cup canned coconut milk
  • + 4 more ingredients
    • 6 Tbs. whole milk
    • 1 tsp. pure vanilla extract
    • 1 recipe
    • 1 cup heavy cream, lightly whipped with 2 Tbs. granulated sugar and 1 Tbs. dark rum

Make the shortcakes: Position a rack in the lower third of the oven and heat to 375°F. Line a large baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture ...

View full recipe at SpringPad


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