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Coconut Cranberry Shortcakes

 Coconut Cranberry Shortcakes
Our twist on strawberry shortcake features a tender coconut-flavored cake and a slightly tart cranberry sauce. It's a lovely dessert for the Christmas season.—Taste of Home Test Kitchen
9 ServingsPrep/Total Time: 30 min.


  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups coconut milk
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup coconut milk
  • 1/2 cup cranberry juice
  • Whipped cream, flaked coconut and fresh mint leaves, optional


  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Stir in coconut milk just until moistened.
  • Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at
  • 400° for 15-20 minutes or until lightly browned.
  • For topping, in a large saucepan, combine the cranberries, sugar,
  • coconut milk and cranberry juice. Cook over medium heat until the
  • berries pop, about 15 minutes.
  • Just before serving, cut shortcakes in half horizontally. Place
  • bottoms on dessert plates; top with half of cranberry mixture. Add
  • tops and remaining cranberry mixture. Garnish with whipped cream,
  • coconut and mint if desired. Yield: 9 servings.

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Coconut Cranberry Shortcakes (continued)

Nutritional Facts: 1 shortcake with 1/3 cup cranberry topping (calculated without whipped cream and coconut) equals 414 calories, 14 g fat (12 g saturated fat), 0 cholesterol, 450 mg sodium, 70 g carbohydrate, 4 g fiber, 6 g protein.