COCONUT SHORTCAKES WITH PEACHES AND WHITE CHOCOLATE CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Coconut Shortcakes with Peaches and White Chocolate Cream image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Peach     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

White chocolate cream
6 ounces imported white chocolate (such as Lindt), chopped
1 cup chilled whipping cream
Sauce
1 vanilla bean, split lengthwise
2 12-ounce cans peach nectar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Shortcakes
1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon imitation coconut extract
1/2 cup whipping cream
3 large peaches, peeled, pitted, sliced

Steps:

  • For cream:
  • Melt chocolate with 1/4 cup cream in heavy small saucepan over low heat, stirring until smooth. Cool to room temperature. In medium bowl, beat 3/4 cup cream to stiff peaks. Fold cream into chocolate mixture in 2 additions. Cover; chill until firm, about 1 hour. (Can be made 2 days ahead. Keep chilled.)
  • For sauce:
  • Scrape seeds from vanilla bean into heavy large deep saucepan. Add peach nectar and sugar and simmer until reduced to 1 1/2 cups, about 55 minutes. Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let stand at room temperature.)
  • For shortcakes:
  • Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Finely grind first 4 ingredients in processor. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract. Stir in dry ingredients alternately with cream. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
  • Cut cake into 6 wedges. Cut each wedge horizontally in half. Place cake bottoms on plates. Top with some peaches, then sauce. Top with some cream. Cover with more peaches and sauce. Prop tops against side of shortcakes.

Nicolas Gonz√°lez
g_nicolas@gmail.com

I'm really excited to try this recipe. Thanks for sharing!


Sorif uddin
uddin-s89@hotmail.fr

I'm having a party next weekend and I'm looking for a dessert to serve. Do you think these shortcakes would be a good option?


Billy Cortez
c.b75@gmail.com

I'm not much of a baker. Do you think I could make these shortcakes without messing them up?


Madman Uchiha
umadman@hotmail.com

I'm looking for a dessert that's easy to make and doesn't require a lot of ingredients. Do these shortcakes fit the bill?


Amir Hamza
hamzaamir7@hotmail.co.uk

I'm on a low-carb diet. Are these shortcakes keto-friendly?


Kenya Nelson
kenya.nelson51@hotmail.co.uk

I'm vegan. Can I make these shortcakes without using dairy products?


Alihamzaranjha Hamza786
h_alihamzaranjha@gmail.com

I'm allergic to peaches. Can I use another fruit instead?


Noah Corley
c-n@hotmail.co.uk

I don't like coconut. I'm sure these shortcakes are delicious, but I won't be trying them.


Malik Ashraf
amalik60@yahoo.com

This recipe seems a bit complicated. I'm not sure if I have the time or patience to make it.


HELPING GAMER BD
hb@yahoo.com

I'm not sure about the combination of coconut and peaches, but I'm willing to try it.


B-J
b-j@aol.com

Perfect summer dessert!


Asgar tareen
tareen_a@gmail.com

These shortcakes are a must-try for any coconut lover.


Mohammed Reshid
m-reshid48@hotmail.fr

I'm definitely making these coconut shortcakes again. They're so delicious and easy to make.


Daud Ali
d75@aol.com

These shortcakes are perfect for a summer party or potluck. They're easy to make and always a hit with guests.


janet kyle
jk@gmail.com

I love that this recipe uses fresh peaches. They add a wonderful sweetness and juiciness to the dish.


Aayush Agrahari
agrahari-a@gmail.com

I followed the recipe exactly and the shortcakes turned out perfectly. They were golden brown and cooked through evenly.


Ntlantla Mthembu
mthembu2@gmail.com

The white chocolate cream was the perfect complement to the coconut and peaches. It was rich and creamy, but not too heavy.


Hello owl cheetah
c_h91@aol.com

I'm not usually a fan of coconut desserts, but these shortcakes changed my mind. They were light and fluffy, with just the right amount of sweetness.


Adam h OREILLY
o.a17@yahoo.com

These coconut shortcakes were a delightful surprise! The combination of flavors and textures was heavenly.