coconut shortcakes with pineapple
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5 from 1 vote

Coconut Shortcakes with Grilled Pineapple: #SundaySupper

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Servings: 4 shortcakes
Author: Susan Pridmore

Ingredients

Coconut Shortcakes

  • 2.2 ounces 1/2 cup all purpose flour
  • 1.1 ounces 1/4 cup coconut flour
  • ½ cup finely shredded coconut for baking
  • 1 tsp baking powder
  • 1/8 tsp salt
  • ½ cup sugar
  • 3 Tbsp unsalted butter room temp
  • 1 large egg
  • ¼ cup whipping cream
  • 1 tsp raw turbinado sugar

Grilled Pineapple

  • 1 Tbsp honey
  • 1 Tbsp unsalted butter
  • 4 pineapple slices

Lime Whipped Cream

  • 1/3 cup whipping cream
  • 1 Tbsp sugar
  • zest of one lime

Instructions

  • Preheat the oven to 325˚F. Butter four 5 1/2" tart molds.
  • Combine the flours, coconut, baking powder, and salt and thoroughly mix.
  • Cream together the butter and sugar, mixing on medium-high for about 3 minutes. Add the egg and beat another 2 minutes.
  • 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.
  • Bake at 325˚F for 15 minutes, or until a knife inserted in the middle comes out clean.
  • 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.
  • 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!
  • Slice each coconut shortcake in half to form a 2-layer shortcake. Place the grilled pineapple in the middle and top with whipped cream.