Macaroon Shortcake with Roasted Pineapple

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 2 large egg whites 
• 6.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 1 tablespoon honey 
• 0.5 cup milk 1% low-fat
• 1 medium pineapple cored peeled
• 2 tablespoons pineapple juice 
• 2 teaspoons powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup coconut sweetened flaked
• 0.3 teaspoon vanilla extract 
• 1.3 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• aluminum foil
• ziploc bags
• measuring cup
• cutting board
• serrated knife

Directions

1. Preheat oven to 45
2. To prepare filling, cut pineapple lengthwise into quarters.
3. Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray.
4. Combine juice, honey, ginger, and cloves; drizzle over pineapple.
5. Bake at 450 for 20 minutes or until the pineapple is lightly browned.
6. Remove from oven; set aside.
7. Reduce oven temperature to 32
8. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
9. Combine flour, coconut, baking powder, and salt, stirring well with a whisk.
10. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
11. Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
12. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
13. Pour batter into a 9-inch round cake pan coated with cooking spray.
14. Bake at 325 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
15. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife.
16. Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake.
17. Sprinkle with powdered sugar.
18. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
19. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
20. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
21. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.