Description
Flaky coconut-studded shortcakes paired with a bright lime-kissed mango compote and cloud-light toasted coconut whipped cream. This tropical twist on a classic—sweet, tangy, and utterly irresistible—is sure to be a show-stopper at any gathering!
Ingredients
Units
Scale
For the Coconut Shortcakes:
- 3 cups All-Purpose Flour 370 g (The structural backbone for tender, flaky biscuits)
- 1/2 cup Sugar 100 g, plus sprinkle (Adds sweetness and a sparkling, crisp top)
- 1/4 cup Unsweetened Shredded Coconut 21 g (Toasted or untoasted for a subtle tropical essence and crunch)
- 1 1/2 tsp Baking Powder (Gives a beautiful fluffy rise)
- 1/4 tsp Baking Soda (Works with powder for lift)
- 1 tsp Salt (Balances sweetness and enhances all flavors)
- 1 cup Cold Salted Butter 227 g, cubed (Must be cold—key to flaky, tender crumb)
- 1 large Egg yolk + white, separated (Yolk enriches; white makes a glossy golden-brown wash)
- 1/4 cup Buttermilk 60 ml (Adds slight tang and tender texture)
For the Lime-Kissed Mango Filling:
- 1/2 cubes (~2 1/2 cups) Ripe Mangoes 3 medium (Juicy, sun-ripened jewels that star in the compote)
- 1/4 cup Sugar 50 g (Draws out mango juices into a luscious syrup)
- 1 Lime zested + juiced (Bright acidity cuts through sweetness, enhances flavor)
- Pinch Kosher Salt (Surprising addition to make the fruit’s sweetness pop)
- Pinch Black Pepper (Adds a subtle warmth and depth)
For the Toasted Coconut Whipped Cream:
- 1/4 cup Unsweetened Shredded Coconut 21 g (Toasted first for a deep, nutty flavor in the cream)
- 1 cup Heavy Whipping Cream 240 ml, cold (Base for light, airy, cloud-like topping)
- 1/4 cup Sugar 50 g ( Sweetens the cream to perfection)
Instructions
Preheat & Toast Coconut for Cream:
- Preheat oven to 350°F (175°C).
- Spread shredded coconut on a small baking sheet; toast 5–7 minutes until golden. Cool.
Make the Coconut Shortcakes:
- Increase oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- Cut cold butter into the dry mix with a pastry cutter or two forks until pea-sized crumbs form.
- In a small bowl, whisk egg yolk with buttermilk; pour into flour mixture and stir until just combined.
- Turn dough onto a floured surface; pat to 1″ thickness. Use a 3″ round cutter to cut 8 rounds.
- Place rounds on the sheet; brush tops with beaten egg white and sprinkle extra sugar.
- Bake 12–14 minutes until golden; transfer to a rack to cool.
Prepare the Mango Filling:
- In a small saucepan over medium, combine mangoes, sugar, lime zest, and juice.
- Cook 3–5 minutes until juices thicken lightly but mango retains shape.
- Stir in salt and pepper; remove from heat and let cool.
Whip the Toasted Coconut Cream:
- In a chilled bowl, whip heavy cream and sugar until soft peaks form.
- Gently fold in toasted coconut until evenly distributed. Chill until ready to use.
Assemble the Shortcakes:
- Slice each shortcake in half horizontally.
- Spoon lime-kissed mango filling onto bottom halves.
- Top with a generous dollop of toasted coconut whipped cream.
- Cover with the top halves; garnish with extra coconut or lime zest if desired.
Notes
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Make-Ahead: Toast coconut and prepare filling & cream up to 1 day ahead; assemble just before serving.
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Fruit Variations: Swap mango for peaches or berries for a seasonal twist.
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Coconut Flour Substitute: For extra texture, stir 2 Tbsp coconut flour into the dough.
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Storage: Store components separately; assembled shortcakes are best eaten same day.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American, Tropical
Nutrition
- Calories: 380
