Coconut Shortcakes with Caramel Pineapple and Brown Sugar Cream

By Chez_Alexander

Flecked with toasted coconut, these shortcakes are layered with caramelized pineapple and whipped cream flavored with brown sugar and white chocolate.

Ingredients

• Shortcakes:
• 1/2 cup flour
• 2 TBS sweetened flaked coconut, lightly toasted and cooled
• 1 TBS plus 1/2 tsp granulated sugar
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1 TBS cold unsalted butter, diced
• 1/4 cup sour cream
• 1 TBS whole milk
• Fruit:
• 2 TBS packed dark brown sugar
• 2 tsp unsalted butter
• 4 fresh or canned drained pineapple slices (1/2" thick), quartered
• NOTE: If using canned pineapple, choose unsweetened or canned in light syrup.
• Brown Sugar Cream:
• 2 oz imported white chocolate (e.g., Lindt), chopped
• 1/2 cup cold heavy whipping cream
• 2 TBS packed dark brown sugar
• 1/4 tsp ground cinnamon

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

Shortcakes:

1. Place a rack in center of oven and preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

2. Place flour, coconut, 1 TBS of the sugar, baking powder, baking soda, and salt in a medium mixing bowl and whisk to blend well. Add butter pieces and toss to coat butter with the flour mixture. Rub mixture with fingertips, or cut the butter in with a pastry blender, until the lumps are no larger than small peas. Spoon sour cream and milk over crumb mixture, and toss ingredients with a fork just until the dough comes together.

3. Using floured hands, divide the dough in half and gently form each half into a ball. Place the balls of dough on the prepared baking sheet 2 inches apart. The shortcakes will spread out during baking. Sprinkle the remaining 1/2 tsp of sugar evenly over them. Bake shortcakes until they are golden brown and a toothpick inserted in the center comes out clean, 15 minutes.

4. Remove baking sheet from oven and slide the parchment with the shortcakes on it, onto a wire rack to cool. Shortcakes can be made up to 4 hours ahead; warm in a 300F oven for 10 minutes before serving. Cover and keep at room temperature.)

Fruit:

1. Place the brown sugar and butter in a medium skillet over medium-high heat and bring to a simmer, stirring constantly. Continue to cook until the mixture turns a dark caramel color, about 2 minutes. Add the pineapple and cook, stirring gently, until the fruit is hot and glazed, about 2 minutes. Remove the skillet from the heat.

Brown Sugar Cream:

1. Place white chocolate and 2 TBS of the cream in a small microwave-safe bowl and microwave on medium power until the white chocolate is soft, about 1 minute. Stir until smooth, then set aside and allow to cool to room temperature, 30-45 minutes.

2. Place remaining cream, brown sugar, and the cinnamon in a medium mixing bowl and beat with an electric mixer on high speed until firm peaks form, about 1 minute. Pour in the white chocolate mixture and beat on high speed until well blended and fluffy, 20-30 seconds. Brown sugar cream can be stored, covered, in the refrigerator for up to 4 hours).

To serve, cut shortcakes in half horizontally and place bottom halves on serving plates. Spoon fruit and juices over the bottoms, and top with some of the brown sugar cream. Prop tops against the sides of the shortcakes, and spoon the rest of the Brown Sugar Cream on the side.

Makes 2 servings. Each serving = 18 Weight Watchers points.