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Coconut Rum Grilled Pineapple Shortcakes


coconut shortcakes

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup shredded coconut
  • 8 tbsp butter divided (6 tbsp unsalted butter, cold and cut into tablespoons; 2 tbsp melted)
  • 1 tsp coconut extract
  • 1/2 cup milk

coconut rum-soaked + grilled pineapple

  • 1 fresh pineapple sliced (I got 8 slices) with core removed (or canned, if you'd like)
  • 3/4 cup coconut rum
  • 1/2 cup brown sugar
  • Olive oil
  • Ice cream optional


coconut rum-soaked + grilled pineapple

  • Place the pineapple slices in a shallow baking dish. Stir together coconut rum and brown sugar and pour over the pineapple, then let the dish sit in the fridge for at least half and hour.
  • Heat a grill pan rubbed with olive oil (or your grill!) over medium heat. Lay pineapple slices on the grill pan and grill 3-4 minutes per side. Set aside to cool.
  • If you'd like, you can make a carmel-like syrup with the leftover coconut rum and brown sugar. Just pour it into a sauce pan over medium heat, bring it to a simmer, and let it cook until it thickens, about 10 minutes, or until the syrup falls in ribbons. Let it cool before using.

coconut shortcakes

  • Preheat the oven to 425 degrees and line two baking sheets with silpats or parchment paper.
  • Combine flour, baking powder, sugar, and shredded coconut in a food processor, and pulse to mix. Add the cold butter and process until the mixture resembles slightly lumpy sand.
  • Transfer flour mixture to a bowl, and add coconut extract and milk. Stir until combined. Drop shortcake dough into 8 equal portions on the prepared baking sheets. (Shortcakes will spread a lot while baking.) Brush melted butter over shortcakes and bake for 20-25 minutes or until lightly browned on top. Let the shortcakes cool completely.


  • Place pineapple slices on top of shortcakes. Serve with a scoop of ice cream and drizzle with caramel sauce.


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.