March 23, 2024

Shortcake Baskets with Coconut Cream

Shortcake Baskets with Coconut Cream are one of our favorite springtime desserts. I start these shortcake baskets by baking up a buttery coconut batter. Then, I top the cakes with coconut whipped cream and sweet berries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just a little under an hour. Secondly, I like that I can use lots of fresh berries, which are so nutritious. And, lastly, we all love the buttery cake, the fluffy cream, and the sweet berries.

THE EQUIPMENT I USED

An Electric Mixer- You’ll need this to make the cake batter for these Shortcake Baskets with Coconut Cream.
A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
A Sifter- Use this to sift together the dry ingredients.
A Pastry Bag- I used a pastry with a star tip to pipe on my whipped cream. But you can just spoon it on.
Nordic Ware Basket Shortcake Pan- To make the baskets you’ll need this pan.

THE INGREDIENTS NEEDED FOR SHORTCAKE BASKETS WITH COCONUT CREAM

Flour- I always use King Arthur Brand flour.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
Buttermilk- Be sure to use whole milk buttermilk, now low-fat.
Coconut Extract- If you don’t like coconut, just use vanilla extract.
Eggs- Use large eggs for these Shortcake Baskets with Coconut Cream.
Sugar- I always use Domino granulated sugar.
Cream- Use heavy cream to make the whipped cream. Don’t use half and half, or light cream.

HOW I MADE MY COCONUT CAKES

First, I made the cake batter for my Shortcake Baskets with Coconut Cream. Be sure to cream the butter and sugar together for the full five minutes. And be sure to beat in the eggs well. This will entail a lot of scraping down the bowl.
Next, I baked the cakes. Be sure to bake the cakes until a toothpick comes out almost clean.
Finally, I topped the cakes with the berries and cream.

If you like coconut, you need to try these moist and buttery Shortcake Baskets with Coconut Cream.

Shortcake Baskets with Coconut Cream

A Coconut Butter Cake Topped with Berries and Coconut Whipped Cream.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Total Time 38

Course Dessert

Cuisine American

Servings cakes

Calories 350 kcal

Equipment

an electric mixer
Nordic Ware Basket Shortcake pan

Ingredients

For the Coconut Butter Cake:

1½ cups all-purpose flour (180g)
1 tsp. baking powder
½ tsp. salt
¾ cups whole milk buttermilk, room temperature
8 tbsp. unsalted butter, softened (112g)
1 cup granulated sugar (200g)
2 large eggs, at room temperature
2 tsp. coconut extract

For the Berry Topping:

2 cups mixed berries

For the Coconut Whipped Cream:

1 cup heavy cream
2 tsp. granulated sugar
1 tsp. coconut extract

Instructions

Begin by making the Coconut Butter Cake batter: First, Preheat the oven to 350 degrees. Spray the pan with baking spray.
Sift together the flour, baking powder, and salt into a bowl and set it aside.
In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar on medium speed. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
Add half the flour mixture, then half the buttermilk. Add the rest of the flour mixture, and the rest of the buttermilk. Scrape the bowl down after each addition.
Pour the batter into the basket pan, filling the wells ¾ of the way up. Tap the filled pan on the counter and then bake for 18 minutes, or until a toothpick comes out clean. Repeat with the leftover batter, or just make it into cupcakes. Cool in the pan on a wire rack for ten minutes. Invert the pan to remove the cakes and cool them completely on the rack. Serve with the Berry Topping and the Coconut Whipped Cream.

For The Berry Topping:

Simply mix together the berries.

For the Coconut Whipped Cream:

In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.