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Pineapple and Coconut Shortcake

June 11, 2023 By Dane McGregor 1 Comment

Taking what we already know and love about the classic kiwi shortcake, it’s time to experience a taste of paradise with this pineapple and coconut Shortcake.

The tropical hit of pineapple pairs perfectly with the creaminess of coconut, transporting you to a sunny beach with each bite. This shortcake is also super easy to make and can be whipped up in no time! So, get ready to share this recipe around and treat yourself to a tropical escape.

Should I use fresh or canned pineapple?

If you have fresh pineapple, then go for it. If you have canned, this is also a great options because its convenient, already pre-cut, and you probably have a couple of cans in your pantry. If you use fresh pineapple, keep an eye on the ripeness (sweetness), and/or add a little more sugar if necessary when pineapple is slightly under ripe. I’ll leave the final decision up to you!

Is it possible to give a bigger coconut punch?

If you love coconut, then a possible way to increase the coconut flavour without adding more desiccated coconut is to add a little coconut extract to the dough. The current recipe suggests 1 teaspoon of vanilla extract, so feel free to swap this out or go half and half with the coconut and vanilla extract. Easy!

5 from 1 vote
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Pineapple and Coconut Shortcake
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Serves: 9 Slices
Ingredients
Dough
  • 300g Self Raising Flour
  • 100g Caster Sugar
  • 80g Dessicated Coconut
  • 130g Butter – Room Temperature
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
Filling
  • 500g Pineapple Pieces
  • 50g Caster Sugar
  • 1 Tablespoon Cornflour
Instructions
  1. To start, preheat your oven to 180℃ bake, then line a square 20cm baking tin with grease-proof paper and set aside.

  2. To make the dough, add the butter and sugar to a medium sized bowl and beat with a hand-held mixer until combined and smooth. Finally, beat in the egg and vanilla until incorporated. Fold in the flour and coconut with a spoon until a dough comes together, then set aside.

  3. To make the filling, chop up the pineapple pieces and add them to a bowl (draining juice out). Mix through the sugar and cornflour and set aside.

  4. To assemble, press ⅔ of the dough into the base of prepared baking tin. Pour over the pineapple mixture, then crumble the remaining ⅓ of dough over top. Feel free to sprinkle a little more dessicated coconut over top to give a little more texture.

  5. Bake for about 45 minutes, or until golden and baked through. NOTE: After 30 minutes or so, you may want to cover with tin foil if the top of the shortcake begins to darken too much.

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Comments

  1. Olga

    February 14, 2024 at 10:33 pm

    5 stars
    Amazing slice! Shredded also coconut works well

    Reply

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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