Coconut Cream Shortcake Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons fine sugar, and 1/2 teaspoon salt until evenly distributed.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Mix wet ingredients

In a small bowl whisk together 3/4 cup cold canned coconut milk (shake the can first to incorporate fat and liquid), 1 large egg, and 1 teaspoon vanilla extract until combined.

Form dough

Make a well in the center of the dry ingredients and pour in the coconut milk mixture. Stir gently with a spatula until a shaggy dough forms; do not overmix. If dough seems too dry, add up to 1 tablespoon additional coconut milk. Turn the dough onto a lightly floured surface and gently pat to a 1-inch thick rectangle. Fold the dough over itself once (gives a slightly flakier texture) and gently pat again to 1-inch thickness.

Cut shortcakes

Using a 2 1/2-inch round biscuit cutter (or a floured glass), stamp out rounds without twisting the cutter. Re-shape scraps as needed, handling gently. Place rounds on the prepared baking sheet about 1 inch apart. Brush tops lightly with a tiny amount of reserved coconut milk (or an extra tablespoon) and sprinkle with turbinado or coarse sugar.

Bake

Bake in the preheated oven for 12–15 minutes, until the tops are golden and the centers are set. Rotate the pan halfway through if your oven browns unevenly. Remove from oven and transfer shortcakes to a wire rack to cool for at least 10 minutes before assembling.

Chill coconut milk

Place two 13.5-14 oz cans of full-fat coconut milk in the refrigerator overnight (or at least 8 hours). This allows the cream to separate and solidify at the top of the cans.

Scoop cream

Carefully open the chilled cans and scoop out the solid coconut cream into a mixing bowl, leaving most of the watery liquid behind (reserve the liquid for smoothies). You should have roughly 1 1/2 to 2 cups of cream total.

Whip

Using a handheld mixer or stand mixer with the whisk attachment, beat the coconut cream on medium-high speed until fluffy and slightly increased in volume (about 2–4 minutes). Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract and continue to whip until smooth and spreadable. Fold in 1/2 cup toasted shredded unsweetened coconut.

Adjust sweetness and texture

Taste and adjust sweetness if desired (add up to 1 tablespoon more powdered sugar). If the cream seems too soft, refrigerate 10–15 minutes before assembling.

Macerate fruit (optional)

Place 1 cup diced fresh pineapple (or sliced strawberries) in a small bowl. Add 1 teaspoon light or coconut rum (optional) and 1 teaspoon lime zest. Toss gently and let sit for 10–15 minutes to draw out juices and mingle flavors.

Toast coconut

If not already toasted, spread 2 tablespoons flaked coconut on a small baking sheet and toast in the oven at 350°F (175°C) for 4–6 minutes, stirring once, until golden and fragrant. Watch carefully to avoid burning. Cool before using.

Assemble

Split each cooled shortcake horizontally with a serrated knife. Spoon or pipe 2–3 tablespoons coconut whipped cream onto the bottom half, top with 1–2 tablespoons macerated fruit (or fresh berries), then a little of the fruit juice if desired, and place the top half of the shortcake over. Add another dollop (about 1–2 tablespoons) of whipped coconut cream on top and sprinkle with toasted flaked coconut and additional shredded toasted coconut if desired.

Serve

Serve immediately at room temperature or chilled. Leftover coconut whipped cream should be refrigerated and used within 48 hours; shortcakes are best within the same day. If storing assembled shortcakes, keep components separate until 1–2 hours before serving to prevent sogginess.