Last month, we had the great honor of being featured in a farm to table dinner with Chef Katie B. of Eat Catering at the Lyons Farmette. In a word, WOW! It was a fantastic event! A perfect evening of bluegrass music, delicious farm fresh foods, a charming venu and a sweet finish to the night with Lillabee Coconut Shortcake. To read about my creative journey click here to go to the lillablog. 

 

A huge thank you to Katie from Eat Catering for including Lillabee in this most spectacular event, our friends at MMLocal for joining us on the menu and Casie Zalud for sharing these gorgeous photos. We can’t wait to do it again next year!!

Here’s what I whipped up for dessert… a Lillabee spin on a classic summertime shortcake. I hope you enjoy this recipe as much as I enjoyed creating it.

FOR SHORTCAKES: This can be made up to one day in advance and stored at room temperature. In a large bowl, combine the following dry ingredients and whisk together: 

1 flour pack from a Lillabee classic yellow cake mix 
3 tbl sugar (from Lillabee classic yellow cake mix sugar pack) 
1 1/2 tbl cornstarch 
1 tsp baking powder 
1/4 tsp baking soda 
1/2 tsp salt 
1/4 tsp ground ginger 
1/4 tsp cinnamon

In another bowl whisk together the following wet ingredients: 

2/3 c full fat coconut milk 
1 Tb butter or margarine (we like Earth Balance buttery spread), melted and cooled (still liquid) 
2 Tb coconut oil, melted and cooled (still liquid) 
Zest and juice of half a lemon (zest finely minced) 
2 tsp vanilla 
1 egg

 

Mix dry and wet ingredients together with a wooden spoon until combined completely.  Place dough in the refrigerator for about 20 mins to chill the oils. With a food proportioning scoop, scoop balls of shortcake and form into patties that are lightly flattened. Brush shortcakes with either more coconut milk or heavy cream and  sprinkle 1-2 Tablespoons of sugar from Lillabee Classic Yellow Cake Mix sugar pack. Bake at a 400 degree oven for 15-20 minutes until golden brown. Transfer to wire cooling rack and let cool. Makes 6-8 shortcakes.

FOR CHERRY PEACH COMPOTE: This can be made up to 2 days in advance and kept refrigerated.
Combine 1 1/2 cups of fresh pitted cherries and 1 cup of thinly sliced fresh peaches (or MM Local’s Western Slope peaches) with the remaining sugar from the Lillabee Classic Yellow Cake sugar pack, 1tsp vanilla extract and juice and zest from 1/2 lemon. Let sit for atleast one hour. You can substitute any fresh or drained frozen fruit for this recipe.

 

FOR WHIPPED COCONUT CREAM: make this fresh up to 4 hours in advance and keep refrigerated. Whipping coconut  milk into coconut cream can be tricky.Most folks find that they need to try it a few times before they get it just right. If you don’t get it right the first time, don’t fret. You can serve it anyway and call it coconut creme anglaise (like mine in the picture)! It will still be delicious!! :) One important note, I do not recommend using vanilla extract. It often thins the coconut fat and the mixture does not whip well. You can use powdered vanilla or vanilla bean extract as listed below, or omit vanilla entirely.

2 cans full fat coconut milk (13.5 oz cans) – unflavored and unsweetened 
1/3 cup powdered sugar or to taste 
1 Tbsp of powdered vanilla extract or vanilla bean extract (optional)

Chill the cans of coconut milk overnight in the fridge. Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans. Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy, approximately 1 minute. Add powdered vanilla or vanilla bean extract, then gradually beat in the powdered sugar. Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.

*For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit)

Happy Baking!