COCONUT SHORTCAKES

Coconut Shortcakes image

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