Layered Pineapple Shortcake

• 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

1. Preheat oven to 400u0b0F. 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.
2. Arrange pie dough on prepared trays. Combine coconut flakes and granulated sugar then sprinkle over pastry. Bake for 8-12 mins, or until golden.
3. Meanwhile, bring coconut cream and remaining brown sugar to a boil. Reduce heat and simmer, uncovered, for 3-4 mins, or until slightly reduced.
4. For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.

brown sugar, pineapple, coconut flakes, sugar, coconut cream

Taken from recipes-plus.com/api/v2.0/recipes/24426 (may not work)