Shortcakes, Coconut and Pecan
Source of Recipe
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Recipe Introduction
Preheat oven to 400 degrees F.
List of Ingredients
4 C all purpose flour
1/2 C sugar
5 tsp baking powder
1 1/2 tsp salt
3/4 C butter, cubed
1 1/2 C sweetened, flaked coconut, toasted
4 large eggs
2 tsp vanilla extract
1/4 tsp coconut extract
1 C + 1 T heavy cream, divided
1 C finely chopped pecans
8 pecan halves (opt)
sweetened flaked coconut (opt)Recipe
Combine first 4 ingredients. Cut in the butter to about pea size.
Chop the toasted coconut in processor to a fine chop.
Whisk eggs, extract and 1 cup cream. Add egg mixture, chopped pecans and toasted coconut to the flour mixture. Stir to just blend. Knead dough in bowl about 10 times with lightly floured hands. (will be soft.) Turn out onto a floured board and pat to one inch thickness. Cut into desired sizes, (3 inch for sort cakes, larger for biscuit size).
Line the baking pan with parchment and place short cakes on. Top each with a pecan. Chill 15 minutes. Brush with the 1 T cream if desired. Sprinkle with sweetened coconut.
Bake 18 minutes for small shortcakes, larger size will require more time.
For the larger size, split the cakes in half horizontally and use for berry or fruit shortcakes with whipped cream.
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