Coconut Shortcakes

The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).

• Ready In: 55 mins
• Serves: 6
• Yields: 6 shortcakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup sweetened flaked coconut, toasted
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup sugar
• 1⁄4 cup unsalted butter, room temperature
• 2  large eggs
• 1  teaspoon  coconut extract
• 1⁄2 cup  whipping cream

Directions

1. Preheat oven to 325°F
2. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
3. Finely grind first 4 ingredients in processor.
4. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
5. Stir in dry ingredients alternately with cream.
6. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
7. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
8. Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.