Coconut Shortcakes

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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).

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Steps

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Preheat oven to 325f.

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Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.

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Finely grind first 4 ingredients in processor.

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Using electric mixer , beat sugar and butter in large bowl to blend.

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Beat in eggs 1 at a time.

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Beat in extract.

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Stir in dry ingredients alternately with cream.

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Spoon batter into pan.

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Bake until tester inserted into center of cake comes out clean , about 45 minutes.

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Cool cake in pan on rack 10 minutes.

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Run small sharp knife around pan sides to loosen cake.

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Turn out onto rack.

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Cool completely.

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Cut cake into 6 wedges.

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Serve with your favorite fruit , ice cream and / or whipped cream.

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Ingredients

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all-purpose flour, sweetened flaked coconut, baking powder, salt, sugar, unsalted butter, eggs, coconut extract, whipping cream