Coconut Shortcakes with Fresh Summer Fruit

Coconut Shortcake
Mark Boughton/ styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins

These shortcakes also are wonderful with a blueberry sauce and walnuts sprinkled on the top.


3medium ripe mangoes, peeled and sliced (about 3 cups)
3 kiwifruit, peeled and diced (about 1 1/2 cups)
1cup raspberries
5tablespoons brown sugar, divided
2cups all-purpose flour
1tablespoon baking powder
1/2teaspoon salt
8tablespoons (1 stick) cold unsalted butter, cut into small pieces
1cup unsweetened coconut
1/4cup finely chopped crystallized candied ginger
1teaspoon vanilla extract
3/4cup whole milk
Whipped cream (optional)


  1. Combine mango, kiwifruit and raspberries. Add 2 tablespoons brown sugar; stir. Let stand 30 minutes.
  2. Preheat oven to 400F.  Line a baking sheet with parchment.
  3. 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.
  4. With a 1/3-cup measure or ice cream scoop, drop dough onto baking sheet. Sprinkle remaining 1 tablespoon brown sugar on tops.
  5. Bake 15 to 18 minutes, until lightly colored and firm. Remove shortcakes from oven and let cool on wire rack.
  6. 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. 

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Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 440
  • Fat 20g
  • Saturated Fat 14g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 35mg
  • Sodium 350mg
  • Potassium 450mg
  • Carbohydrate 64g
  • Fiber 6g
  • Sugars 32g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 130%
  • Calcium 20%
  • Iron 15%