Pineapple Shortcake with Toasted Coconut and Macadamia Nuts


  • For the Pineapple Topping:
  • 1 Del Monte Gold® Extra Sweet Pineapple, peeled, cored, and cut into ½“ chunks
  • 4 tbsp. unsalted butter
  • ¼ cup light brown sugar
  • 2 tbsp. dark rum
  • For the Shortcakes:
  • 1¾ cups all purpose flour
  • 2 tbsp. sugar, divided plus 2 tsp.
  • 1 tbsp. baking powder
  • ½ tsp. fine sea salt
  • 4 tbsp. cold unsalted butter, cut into cubes
  • 1¼ cups canned full-fat coconut milk
  • 2 tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • For the Coconut Cream:
  • ¾ cup heavy cream
  • 1 tsp. powdered sugar
  • 1 tsp. rum, optional
  • ¼ tsp. coconut extract
  • For Garnish:
  • ¼ cup toasted coconut flakes
  • ¼ cup macadamia nuts, toasted and roughly chopped


In a large sauté pan, add butter, sugar, and rum. Cook over medium heat, stirring frequently, until butter has melted and mixture starts to simmer. Add pineapple. Cook, stirring occasionally, until pineapple caramelizes, about 10 minutes. Set aside to cool.

Preheat oven to 425℉. Line a baking sheet with parchment paper.

In a large bowl whisk together flour, 2 tablespoons sugar, baking powder, and salt. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and mixture is crumbly.

In a measuring cup combine coconut milk and vanilla. Add to dry ingredients and stir until just combined.

Drop dough in 4 large spoonfuls onto prepared baking sheet, spacing them 2” apart.

In a small bowl, mix together remaining 2 teaspoons sugar and cinnamon. Sprinkle over biscuits and bake until golden brown, 15-20 minutes. Let cool 10 minutes before assembly.

Using a hand mixer, whip cream, sugar, rum (if using), and coconut extract until softly whipped.

To serve, split shortcakes in half, spoon whipped cream over the bottoms, followed by pineapple and nuts. Place other shortcake half on top and serve immediately.


4 shortcakes

Prep Time:

35 minutes

Cook Time:

25-30 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 310 Calories from Fat
% Daily Value*
Total Fat 23g 29%
Saturated Fat 13g 65%
Trans Fat 0g 0%
Trans Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 30mg 10%
Sodium 80mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Sugars 12g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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