Coconut Shortcakes
Transport your taste buds to a tropical paradise with these heavenly Coconut Shortcakes, the perfect combination of buttery richness and coconut sweetness. With tender, flaky layers from cold, cubed butter and a touch of shredded coconut for a tropical twist, these shortcakes are a delightful upgrade to the classic dessert. Brushed with an optional egg wash and sprinkled with coarse sugar for a golden, crunchy top, these shortcakes are as visually stunning as they are delicious. Serve them layered with fluffy whipped cream and juicy fresh berries for a showstopping dessert that’s ready in just 35 minutes. Whether you're hosting a summer gathering or craving an indulgent treat, these Coconut Shortcakes are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Sweetened shredded coconut
- 0.75 cup Heavy cream
- 1 whole Egg (large)
- 1 teaspoon Vanilla extract
- 1 whole Egg wash (optional, for brushing)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
- 1 cup Whipped cream (for serving)
- 2 cups Fresh berries (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded coconut to evenly distribute it throughout the mixture.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as the dough should hold together but remain slightly crumbly.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
Use a 2.5-inch round cutter to cut out circles of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently re-roll the scraps to cut out additional shortcakes.
Optional: For a golden finish, brush the tops of the shortcakes with a lightly beaten egg (egg wash) and sprinkle with coarse sugar.
Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and firm to the touch.
Remove the shortcakes from the oven and allow them to cool slightly on a wire rack.
To serve, slice the shortcakes in half horizontally. Top the bottom half with whipped cream and fresh berries, and place the top half back on, serving sandwich-style.
Enjoy your tropical Coconut Shortcakes as a delightful dessert or a sweet treat!
Nutrition Facts
Calories |
4020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 363.4 g | 132% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 142.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
