Layered Pineapple Shortcake

1. 1

   Preheat oven to 400u00b0F. Line 2 baking trays with parchment paper. Melt 1 cup brown sugar over medium heat. Working in batches, cook pineapple for 1-2 mins per side, or until caramelised. Set aside.

2. 2

   Arrange pie dough on prepared trays. Combine coconut flakes and granulated sugar then sprinkle over pastry. Bake for 8-12 mins, or until golden.

3. 3

   Meanwhile, bring coconut cream and remaining brown sugar to a boil. Reduce heat and simmer, uncovered, for 3-4 mins, or until slightly reduced.

4. 4

   For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.

No additional tips available.