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Coconut Shortcake with Berries and Cream Recipe

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This recipe for Coconut Shortcake with Berries and Cream, by , is from Kelly's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Carter


1 cup flour
1 tsp. baking powder
1/3 cup shredded coconut
4 Tbsp. sugar
3 Tbsp. unsalted butter, melted
1 tsp. coconut extract
1 large egg
1 2/3 cups heavy cream
1 tsp. vanilla extract
1 1/4 cups fresh raspberries or blackberries
1 1/4 cups strawberries (quartered)
1/2 cup fresh blueberries

Preheat oven to 375 degrees. In large mixing bowl combine flour, baking powder, 1/4 cup coconut, 3 Tbsp. sugar and butter. Make a well in center and add coconut extract, egg and 2/3 cup heavy cream. Whisk together until blended.

Drop mixture in slightly rounded 1/4-cupfuls onto baking sheet to make 6 mounds. Using fingertips, shape each into 2 1/2 inch rounds, sprinkle remaining coconut over each one. Cover with plastic wrap and refrigerate for 20 minutes.

Bake shortcakes 12 minutes, until lightly golden around the edges and firm to the touch. Transfer to wire rack and let cool immediately.

Combine remaining heavy cream, sugar and vanilla extract and mix.

Split each shortcake in half horizontally and place bottom half on plate. Spread with a little whipped cream and berries and cover with top half of shortcake. Tope with more whipped cream and berries and serve.




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