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

Time 30m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

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.