You are here: Home » Recipes » Coconut Shortcakes with Fresh Summer Fruit Coconut Shortcakes with Fresh Summer Fruit Kitchen Tested Yield 8 servings Prep 15 mins Cook 15 mins A delightful combination of colorful fruit takes homemade shortcakes beyond strawberries. Mark Boughton/ styling: Teresa Blackburn PrintEmail These shortcakes also are wonderful with a blueberry sauce and walnuts sprinkled on the top. Ingredients 3 medium ripe mangoes, peeled and sliced (about 3 cups)3 kiwifruit, peeled and diced (about 1 1/2 cups)1 cup raspberries5 tablespoons brown sugar, divided2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt8 tablespoons (1 stick) cold unsalted butter, cut into small pieces1 cup unsweetened coconut1/4 cup finely chopped crystallized candied ginger1 teaspoon vanilla extract3/4 cup whole milk Whipped cream (optional) Instructions Combine mango, kiwifruit and raspberries. Add 2 tablespoons brown sugar; stir. Let stand 30 minutes. Preheat oven to 400F. Line a baking sheet with parchment. Combine flour, 2 tablespoons brown sugar, baking powder and salt in a large mixing bowl. Using your fingers or a fork, cut butter into flour mixture until it resembles coarse meal. Add ginger and coconut. Add vanilla and milk. With a 1/3-cup measure or ice cream scoop, drop dough onto baking sheet. Sprinkle remaining 1 tablespoon brown sugar on tops. Bake 15 to 18 minutes, until lightly colored and firm. Remove shortcakes from oven and let cool on wire rack. Break shortcakes into halves horizontally; spoon fruit and juice between halves and top with whipped cream, if using. Recipe by Nancy Krcek Allen For a complete menu featuring Coconut Shortcakes, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.