Coconut Shortcake Recipe Recipe For Lasagna

COCONUT CRANBERRY SHORTCAKES

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.

COCONUT SHORTCAKES

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.

COCONUT MACAROON SHORTCAKE

Steps:

• Heat oven to 325°F.
• Combine coconut, nuts, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork until blended. Add to coconut mixture; mix well.
• Trace 9-inch circle on foil-covered baking sheet sprayed with cooking spray. Spread coconut mixture evenly onto foil, staying within circle line on foil.
• Bake 15 to 20 min. or until lightly browned. Cool completely.
• Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.