Roasted Pineapple & Coconut Shortcakes

Canned coconut milk is available in the Asian food section of most grocery stores (don’t use “cream of coconut”—it isn’t the same thing). Be sure to shake the can of coconut milk well before you open it.

For the shortcakes:

• 9 oz. (2 cups) unsifted all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) unsalted butter, chilled and sliced
• 3/4 cup loosely packed sweetened coconut
• 1/3 cup canned coconut milk
• 6 Tbs. whole milk
• 1 tsp. pure vanilla extract

For filling and assembly:

• 1 recipe Roasted Pineapple, cut into chunks
• 1 cup heavy cream, lightly whipped with 2 Tbs. granulated sugar and 1 Tbs. dark rum

Make the shortcakes:

Position a rack in the lower third of the oven and heat to 375°F. Line a large baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture looks like coarse meal. With a fork, stir in the coconut. Whisk together the coconut milk, whole milk, and vanilla and slowly add to the flour mixture, stirring in with a fork until it forms a dough that leaves the sides of the bowl. Gently knead the dough on a floured work surface 4 to 5 times until the dough holds together (it will be soft). With lightly floured hands, pat it into about a 7-inch square that’s a generous 1 inch thick (if you like, trim the edges with a sharp knife to even them). Cut the dough into 9 equal squares. Transfer to the prepared baking sheet and bake until pale gold on top and golden on the bottom, 22 to 25 min. Transfer the cakes to a wire rack to cool.

Assemble the shortcakes:

Carefully slice the shortcakes in half with a serrated knife. Spoon between 1/3-and 1/2 cup roasted pineapple chunks over each biscuit bottom and then spoon a dollop of the lightly whipped cream over the pineapple. Set the shortcake tops on or beside the whipped cream and serve straightaway.