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!
- 300g Self Raising Flour
- 100g Caster Sugar
- 80g Dessicated Coconut
- 130g Butter – Room Temperature
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 500g Pineapple Pieces
- 50g Caster Sugar
- 1 Tablespoon Cornflour
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To start, preheat your oven to 180℃ bake, then line a square 20cm baking tin with grease-proof paper and set aside.
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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.
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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.
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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.
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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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