Layered Pineapple Shortcake

Directions

1. 1
   Preheat oven to 400°F. 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. 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. 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. 4
   For each shortcake, layer 4 pieces of pie dough with 4 pieces of pineapple. Drizzle coconut sauce over top and serve.