Layered Pineapple Shortcake - cooking recipe

Ingredients

2 cups brown sugar
8 thin slices fresh pineapple, halved
4 sheets frozen pie dough, thawed, cut into 16 squares
1/3 cup coconut flakes
1/3 cup granulated sugar
1 (13.5 oz) can coconut cream

Preparation

Preheat oven to 400\u00b0F. 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.
Arrange pie dough on prepared trays. Combine coconut flakes and granulated sugar then sprinkle over pastry. Bake for 8-12 mins, or until golden.
Meanwhile, bring coconut cream and remaining brown sugar to a boil. Reduce heat and simmer, uncovered, for 3-4 mins, or until slightly reduced.
For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.