Best 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.

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



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

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.

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.

GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES



Gluten-Free Coconut-Almond Strawberry Shortcakes image

You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.

Provided by Silvana Nardone

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

1 teaspoon pure vanilla extract
3 cups strawberries, rinsed, hulled and halved
1 tablespoon fresh lemon juice
2 tablespoons unsweetened shredded coconut, for sprinkling
3 tablespoons coconut sugar
Whipped coconut cream, for serving
3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
1/3 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
One 6-ounce container plain Greek yogurt
1 1/2 cups (187 grams) tapioca flour
3 cups (435 grams) white rice flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

  • Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
  • On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
  • In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Nutrition Facts : Calories 278 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 31 milligrams, Sodium 20 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 6 grams

ROASTED PINEAPPLE AND COCONUT SHORTCAKES



Roasted Pineapple And Coconut Shortcakes image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 15

FOR THE PINEAPPLE
1 large ripe pineapple, peeled, quartered lengthwise, and cored
1/4 cup(s) unsalted butter, melted
2/3-3.4 cup(s) packed light brown sugar
FOR THE SHORTCAKES
2 cup(s) all purpose flour
1/4 cup(s) sugar
1 tablespoon(s) bakin gpowder
1/2 teaspoon(s) salt
1/2 cup(s) unsalted butter, chilled and sliced
3/4 cup(s) loosely packed sweetened shredded coconut
1/3 cup(s) canned coconut milk
6 tablespoon(s) whole milk
1 teaspoon(s) vanilla
1 cup(s) heavy cream, lightly whipped with 2 tablespoons sugar and 1 tablespoon dark rum

Steps:

  • Roast the pineapple: Heat the oven to 400F. Slice each pineapple quarter lengthwise into 4 strips. Put the strips on a rimmed baking sheet lined with parchment. Brush the strips with some of the melted butter and sprinkle with half the brown sugar. Roast the strips for 10 minutes and then turn them over with tongs. Brush with more butter and top with the remaining brown sugar. Bake until the juices are bubbling in the pan and the pineapple is light gold, another 5-10 minutes. Set the baking sheet on a wire rack to cool. Cut each strip crosswise into 5 or 6 chunks.
  • Make the shortcakes: Position a rack in the lower third of the oven and heat to 375F. 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 looks like coarse meal. With a fork, stir in the coconut. Whisk together the coconut milk, whole milk, and vanilla and slowly add to the flour mixture, stirring in with a fork until it forms a dough that leaves the sides of the bowl.
  • Gently knead the dough on a floured work surface four or five times until the dough holds together (it will be soft). With lightly floured hands, pat it into about a 7 inch square that's a generous 1 inch thick (if you like, trim the edges with a sharp knife to even them). Cut the dough into 9 equal squares. Transfer to the prepared baking sheet and bake until pale gold on top and golden on the bottom, 22-25 minutes. Transfer the cakes to a wire rack to cool.
  • Assemble the shortcakes: Carefully slice the shortcakes in half with a serrated knife. Spoon between 1/3 and 1/2 cup roasted pineapple chunks over each biscuit bottom and then spoon a dollop of the lightly whipped cream over the pineapple. Set the shortcake tops on or beside the whipped cream and serve straightaway.

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