Coconut Shortcakes Recipes

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COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES



Coconut-Chocolate Strawberry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
Pinch of salt
1 stick unsalted butter, cut into 1-inch cubes and frozen
1 cup semisweet chocolate chips
1 1/2 cups sweetened shredded coconut
2 pounds strawberries, hulled and sliced
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
1/2 cup sour cream

Steps:

  • Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
  • Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
  • Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
  • Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.

COCONUT MACAROON SHORTCAKE



Coconut Macaroon Shortcake image

Surprise the whole table when you bring out this Coconut Macaroon Shortcake after dinner. Strawberry shortcake gets a makeover by adding coconut and almonds to the batter when you try this Coconut Macaroon Shortcake recipe.

Provided by My Food and Family

Categories     Shortcake

Time 1h

Yield 8 servings

Number Of Ingredients 9

1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped slivered almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1 cup thawed COOL WHIP Whipped Topping
2 cups strawberries, sliced

Steps:

  • Heat oven to 325°F.
  • Combine coconut, nuts, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork until blended. Add to coconut mixture; mix well.
  • Trace 9-inch circle on foil-covered baking sheet sprayed with cooking spray. Spread coconut mixture evenly onto foil, staying within circle line on foil.
  • Bake 15 to 20 min. or until lightly browned. Cool completely.
  • Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

COCONUT CRANBERRY SHORTCAKES



Coconut Cranberry Shortcakes image

Our twist on strawberry shortcake features a tender coconut-flavored cake and a slightly tart cranberry sauce. It's a lovely dessert for the Christmas season-or anytime! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 11

3 cups all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups coconut milk
TOPPING:
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup coconut milk
1/2 cup cranberry juice
Whipped cream, sweetened shredded coconut and fresh mint leaves, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

Nutrition Facts : Calories 414 calories, Fat 14g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 4g fiber), Protein 6g protein.

COCONUT SHORTCAKES



Coconut Shortcakes image

The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).

Provided by swissms

Categories     Dessert

Time 55m

Yield 6 shortcakes, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut, toasted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup unsalted butter, room temperature
2 large eggs
1 teaspoon coconut extract
1/2 cup whipping cream

Steps:

  • Preheat oven to 325°F
  • Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
  • Finely grind first 4 ingredients in processor.
  • Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
  • Stir in dry ingredients alternately with cream.
  • Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
  • Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
  • Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.

Nutrition Facts : Calories 483.6, Fat 22.5, SaturatedFat 14.9, Cholesterol 118, Sodium 291.1, Carbohydrate 65.6, Fiber 1.5, Sugar 40.2, Protein 6.3

SUMMERY LIME-MANGO SHORTCAKES



Summery Lime-Mango Shortcakes image

I came up with this recipe to enter in a mango contest at the fair. With the sunny flavors of lime, mangoes, coconut, and berries, it is perfect for summer!

Provided by larkspur

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 19

2 ripe mangoes, cut into 1/2-inch cubes
¾ cup fresh blueberries
1 cup sliced fresh strawberries
1 ½ teaspoons lime juice
1 tablespoon honey
½ teaspoon unflavored gelatin
1 tablespoon water
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon coconut extract
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¼ cup white sugar
1 tablespoon grated lime zest
1 tablespoon poppy seeds
1 ½ teaspoons salt
½ cup vegetable shortening
1 egg
1 cup buttermilk

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
  • Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
  • Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
  • Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
  • To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.6 g, Cholesterol 41.6 mg, Fat 17.1 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 468.8 mg, Sugar 13.3 g

BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM



Blueberry Shortcakes with Coconut-Lime Whipped Cream image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2/3 cup heavy cream, plus more for brushing
1/2 teaspoon pure vanilla extract
2 tablespoons dried coconut chips
3 cups fresh blueberries (about 1 1/2 pints)
3 tablespoons sugar
2 tablespoons fresh lime juice
Pinch of salt
2 tablespoons chopped fresh mint
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup sweetened coconut cream
Finely grated zest of 1 lime

Steps:

  • Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
  • Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
  • Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
  • Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

COCONUT SHORTCAKES WITH PEACHES AND WHITE CHOCOLATE CREAM



Coconut Shortcakes with Peaches and White Chocolate Cream image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Peach     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

White chocolate cream
6 ounces imported white chocolate (such as Lindt), chopped
1 cup chilled whipping cream
Sauce
1 vanilla bean, split lengthwise
2 12-ounce cans peach nectar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Shortcakes
1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon imitation coconut extract
1/2 cup whipping cream
3 large peaches, peeled, pitted, sliced

Steps:

  • For cream:
  • Melt chocolate with 1/4 cup cream in heavy small saucepan over low heat, stirring until smooth. Cool to room temperature. In medium bowl, beat 3/4 cup cream to stiff peaks. Fold cream into chocolate mixture in 2 additions. Cover; chill until firm, about 1 hour. (Can be made 2 days ahead. Keep chilled.)
  • For sauce:
  • Scrape seeds from vanilla bean into heavy large deep saucepan. Add peach nectar and sugar and simmer until reduced to 1 1/2 cups, about 55 minutes. Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let stand at room temperature.)
  • For shortcakes:
  • Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Finely grind first 4 ingredients in processor. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract. Stir in dry ingredients alternately with cream. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
  • Cut cake into 6 wedges. Cut each wedge horizontally in half. Place cake bottoms on plates. Top with some peaches, then sauce. Top with some cream. Cover with more peaches and sauce. Prop tops against side of shortcakes.

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