Pina-Colada Caramel Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ⅔ cup coconut milk powder
  • 3 Tbsp sugar
  • 1 stick unsalted butter, cold
  • 1 egg, beaten
  • ⅔ cup water
  • 3 Tbsp toffee bits
  • Filling
  • ½ cup caramel ice cream topping
  • 2 Tbsp dark rum
  • 16 oz pineapple tidbits, drained
  • 1½ cups whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • 3 Tbsp. toasted coconut
Instructions
  1. Cake
  2. Preheat oven to 425°F.
  3. Grease 8 inch round cake pan and line with parchment paper.
  4. Place dry ingredients into bowl of food processor, and pulse to combine.
  5. Add cold butter that has been cut into 8 pieces, and pulse till mixture resembles coarse crumbs.
  6. In a separate bowl, mix egg and water and with machine running, pour over flour mixture.
  7. Process only until dough forms.
  8. Spread batter in prepared pan.
  9. Sprinkle with toffee bits.
  10. Bake for 15-20 minutes or until golden brown.
  11. Cool for 10 minutes in pan then remove and finish cooling on wire rack.
  12. Filling
  13. Combine caramel ice cream topping and rum.
  14. Split shortcake horizontally into 2 layers. Spread caramel-rum mixture on bottom cake layer.
  15. Spoon drained pineapple on top.
  16. In medium mixing bowl beat together whipping cream, sugar and vanilla.
  17. Spread most of whipped cream mixture over pineapple, saving about ½ cup for garnish.
  18. Place shortcake top layer and garnish with dollops of whipped cream, sprinkled with toasted coconut.
Nutrition Information
Calories: 180 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 29g Sugar: 9g Sodium: 272mg Fiber: 1g Protein: 3g Cholesterol: 19mg
Recipe by SacoFoods at http://www.sacofoods.com/pina-colada-caramel-shortcake/