Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Melt brown sugar in a medium frying pan over moderate heat. Cook pineapple, in batches, for 1-2 minutes each side or until caramelised. Transfer to a heatproof plate.
2.Cut each pastry sheet into quarters (16 squares). Place on prepared trays. Combine coconut flakes and caster sugar in a medium bowl; sprinkle over pastry squares. Bake for 8-12 minutes or until golden.
3.Meanwhile, combine coconut cream and extra brown sugar in a medium saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly reduced.
4.For each shortcake stack, place a pastry square on a serving plate. Top with a piece of pineapple. Repeat layers, using 4 pastry squares and 4 pieces of pineapple in total, finishing with a slice of pineapple. Drizzle coconut sauce over top of stack. Serve.
Bake pastry squares up to a day ahead; store in an airtight container. Assemble shortcake stacks just before serving.
Note
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