Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup unsweetened shredded coconut
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry blender or food processor
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the shredded coconut.
5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Use a biscuit cutter or a round cookie cutter to cut out 6-8 shortcakes.
10. Place the shortcakes on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden brown.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 shortcakes
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 5g
Fiber: 1g
Sugar: 15g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of sugar in the recipe by 1-2 tablespoons.
- If you don't have whole milk, you can use 2% or skim milk instead.
- You can use coconut extract instead of vanilla extract for a stronger coconut flavor.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the dough for a tropical twist.
- Serve the shortcakes with sliced fresh fruit, such as strawberries or mangoes.
- Top the shortcakes with whipped cream or coconut whipped cream.
Tips and tricks:
- Make sure your butter is cold and cut into small pieces for the best texture.
- Don't overwork the dough or your shortcakes will be tough.
- If you don't have a biscuit cutter or cookie cutter, you can use a drinking glass or jar with a wide mouth.
Storage instructions:
Store leftover shortcakes in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the shortcakes, wrap them in foil and warm them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the shortcakes on a platter or individual plates with a dollop of whipped cream and a sprinkle of shredded coconut.
Garnishes:
Sprinkle extra shredded coconut on top of the whipped cream, or add a few fresh berries for color.
Pairings:
Serve the shortcakes with a cup of hot tea or coffee, or a glass of cold milk.
Suggested side dishes:
Serve the shortcakes with a side of fresh fruit salad or a scoop of coconut ice cream.
Troubleshooting advice:
- If your dough is too dry, add a little more milk.
- If your shortcakes are too tough, you may have overworked the dough or baked them for too long.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to cook. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Shortcake is a traditional English dessert that dates back to the 16th century. It was originally made with butter and cream, but over time, variations with fruit and other flavors were developed.
Flavor profiles:
Coconut shortcake has a sweet, buttery flavor with a hint of tropical coconut.
Serving suggestions:
Serve the shortcakes warm or at room temperature with whipped cream and fresh fruit.
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