Strawberry-Lime Shortcakes w/Coconut Cream

Strawberry-Lime Shortcakes with Coconut Cream

6 slices of Pound Cake or Angel Food Cake

4 cups sliced fresh Strawberries

1/2 cup granulated sugar

4 tablespoons fresh-squeezed lime juice (about 2 limes)

3/4 cup toasted coconut

Coconut Whipped Cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 teaspoons coconut extract

1 teaspoon vanilla

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally to dissolve sugar to a light syrup.

For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about 1 minute.  Slowly add powdered sugar and both extracts.  Continue beating until peaks form.

Slice cake and spoon a layer of straw berries and lime syrup on top. Top with whipped topping and sprinkle with toasted coconut.

Toasted Coconut

Preheat oven to 375 degrees.

Spread desired amount of sweetened coconut onto a cookie sheet.  Place in oven and cook for 2-5 minutes stirring about every 30 seconds until lightly browned.