Coconut-And-Pecan Strawberry Shortcakes

• SHORTCAKES
• 4 cups all-purpose flour
• 1/2 cup sugar
• 5 teaspoons baking powder
• 1 1/2 teaspoons table salt
• 3/4 cup butter, cubed
• 1 1/2 cups sweetened flaked coconut, toasted
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon coconut extract
• 1 cup plus 1 Tbsp. heavy cream, divided
• 1 cup finely chopped toasted pecans
• Parchment paper
• 8 pecan halves
• Sweetened flaked coconut
• STRAWBERRIES
• 1 qt. strawberries, halved
• 1 tablespoon fresh lime juice
• 3 tablespoons sugar
• ADDITIONAL INGREDIENT

1. Prepare Shortcakes: Preheat oven to 400u0b0. Whisk together flour and next 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas.
2. Process toasted coconut in a food processor until finely chopped. Whisk together eggs, extracts, and 1 cup cream. Add egg mixture, chopped pecans, and toasted coconut to flour mixture, and stir with a wooden spoon just until blended. Knead dough in bowl about 10 times, using lightly floured hands. (Dough will be soft and moist.)
3. Turn dough out on a floured surface, and gently pat to a 1-inch thickness. Cut into 8 (2 1/2- to 3-inch) squares, reshaping dough once. Place shortcakes on a parchment paper-lined baking sheet, and chill 15 minutes. Press 1 pecan half into each shortcake; brush with remaining 1 Tbsp. cream. Sprinkle with sweetened flaked coconut.
4. Bake at 400u0b0 for 18 minutes or until golden brown. Cool on pan on a wire rack 20 minutes.
5. Meanwhile, prepare Strawberries: Stir together strawberries, lime juice, and 3 Tbsp. sugar.
6. Assemble: Split shortcakes in half horizontally. Place each shortcake bottom on a dessert plate, and top with about 1/3 cup strawberry mixture, desired amount of Sweet Mascarpone Cream, and shortcake tops.

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Taken from www.myrecipes.com/recipe/coconut-pecan-strawberry-shortcakes (may not work)