Homegrown Raspberries with Homemade Coconut Shortcake

Posted on June 8, 2016

Who dislikes strawberries? Not us. We love strawberries. But, hey, there are other berries in the sea. Well, not the sea. Berries don’t grow in water . . . cranberries. Not the ocean, at least . Bad metaphor. Variety is the spice of life. Better metaphor? No, more of an idiom.

Anyway, broaden your horizons. Up your berry game. Here’s what we made for dessert last night. We put raspberries ON the shortcake. We grew them in our backyard. #winning

Coconut Shortcake in a Bread Machine

Liquid Ingredients

  • 3/4 cup of warm water
  • Two eggs
  • One teaspoon of vanilla extract

Others Ingredients

  • One stick of unsalted butter (4 oz.), softened
  • 1/4 cup of unsweetened flaked coconut
  • One cup of sugar
  • 1/2 teaspoon of kosher salt
  • Two cups of all-purpose flour
  • 2 1/2 teaspoons of active dry yeast


In a bowl, whisk toss the liquid ingredients. Pour them into the bread pan. Add the other ingredients in the order listed above. Make a small depression in the center of the flour in which to place the yeast. Select the machine’s Basic and Quick settings. When it finishes, remove the bread from the pan, and let it cool.


Raspberry Topping


  • Two cups of raspberries, washed
  • 1/4 cup of sugar
  • One tablespoon of lemon juice


Add all ingredients to a bowl, and toss. Let sit for an hour, tossing every 15 minutes or so.
Heap the raspberry topping on slices coconut shortcake. Be generous, especially with that sauce, which is utterly satisfying.


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