Roasted Pineapple & Coconut Shortcakes

Ingredients

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

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 ...

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