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Pina Colada Shortcake Stacks

BC Tasteseekers Recipe by
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Pina Colada Shortcake Stacks
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6
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Pina Colada Shortcake Stacks

Who says shortcake has to be berries and cream? The addition of coconut, fresh fruit and Yoplait® Light piña colada yogurt add a tropical flair to these shortcakes.

Ingredients

2
cups sweetened flaked coconut
2 1/3
cups Original Bisquick™ mix
3
tablespoons sugar
1/2
cup milk
3
tablespoons butter, melted
1
container (6 oz) Yoplait® Light piña colada yogurt
1
cup frozen whipped topping, thawed
3
cups fresh raspberries, diced mango, pineapple and kiwifruit
Edible flowers, if desired

Directions

  • 1 Heat oven to 425°F. Spread 1 cup of the coconut in ungreased shallow pan. Bake 3 to 5 minutes, stirring occasionally, until golden brown. Place pan on cooling rack to cool completely.
  • 2 Meanwhile, in medium bowl, stir Bisquick mix, remaining 1/cup coconut, the sugar, milk and butter until soft dough forms. Place dough on work surface sprinkled with Bisquick™ mix; knead 8 to 10 times. Roll 1/2 inch thick. Using 3-inch round cookie cutter dipped into Bisquick™ mix, cut into 6 rounds. Place 2 inches apart on ungreased large cookie sheet.
  • 3 Bake 9 to 12 minutes or until golden brown. Meanwhile, in medium bowl, fold yogurt into whipped topping until well blended. Split warm shortcakes; spoon whipped topping mixture and fruit on bottom of each shortcake. Top with shortcake top, remaining whipped topping and fruit. Sprinkle with toasted coconut. Garnish with edible flowers.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

Step By Step  

Piña Colada Shortcake Stacks

As prepared by BC Tasteseekers,

Take a tropical retreat without leaving the house!

Looking for a way to serve up breezy, island flavors at your next BBQ or luau? Then try these pretty Piña Colada Shortcake Stacks for an impressive dessert that’s not only easy to make but delicious too!

Here’s how to make the shortcakes:

Pina Colada Shortcake Stacks

Gather your ingredients and set the oven to 425. Spread half of the coconut on an ungreased pan. Bake 3 to 4 minutes and stir occasionally until golden brown. Transfer to a rack and cool completely.

 

Pina Colada Shortcake Stacks

In a medium bowl, combine Bisquick, remaining coconut, sugar, milk and butter until a soft dough forms. Dust your counter with flour and knead 8 to 10 times.

 

Pina Colada Shortcake Stacks

Roll out dough to half an inch. Flour a 3-inch round cookie cutter and cut 6 rounds. Place 2 inches apart on ungreased large cookie sheet and bake 10 to 12 minutes, until golden brown.

For the fruit we used mango, pineapple, kiwi and raspberries, but feel free to use almost any tropical fruit and berry combination you want. Dice up three cups of the fruit except the raspberries. A quick make-ahead tip is to cut and refrigerate the fruit up to 2 hours before assembling.

Transfer shortcakes to cooling rack and cool completely. In the meantime, in a medium bowl, fold the yogurt into the whipped topping until well blended.

 

Pina Colada Shortcake Stacks

Split open the warm shortcakes and spoon the whipped topping and fruit on the bottoms of each shortcake. Replace the shortcake top and add the remaining whipped topping and fruit. Then sprinkle with toasted coconut. Garnish with some edible flowers for extra tropical flair!

 

Pina Colada Shortcake Stack final

Even if that trip to the Caribbean isn’t in the cards this year, these fruity, floral treats will transport you to the tropics with just one bite!

 

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Nutrition Information 
No nutrition information available for this recipe
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