Make the shortcakes:
Position a rack in the lower third of the oven and heat to 375°F. Line a large baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture looks like coarse meal. With a fork, stir in the coconut. Whisk together the coconut milk, whole milk, and vanilla and slowly add to the flour mixture, stirring in with a fork until it forms a dough that leaves the sides of the bowl. Gently knead the dough on a floured work surface 4 to 5 times until the dough holds together (it will be soft). With lightly floured hands, pat it into about a 7-inch square that’s a generous 1 inch thick (if you like, trim the edges with a sharp knife to even them). Cut the dough into 9 equal squares. Transfer to the prepared baking sheet and bake until pale gold on top and golden on the bottom, 22 to 25 min. Transfer the cakes to a wire rack to cool.
Assemble the shortcakes:
Carefully slice the shortcakes in half with a serrated knife. Spoon between 1/3-and 1/2 cup roasted pineapple chunks over each biscuit bottom and then spoon a dollop of the lightly whipped cream over the pineapple. Set the shortcake tops on or beside the whipped cream and serve straightaway.
nutrition information (per serving):
Photo: Amy Albert