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

Ingredients

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.