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Tropical Fruit Caramel Coconut Shortcake Recipe

   
 

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     Tropical Fruit Caramel Coconut Shortcake

Category   Desserts - Breads
Sub Category   None
Preptime   20 min

Ingredients
1/4 c. caramel apple dip
1/4 c. butter, melted
3 c. bisquick
1/3 c coconut milk 1/2 c. unsweetened coconut
1/2 c caramel apple dip/ filling
2 c. whipped topping
4 c chopped fruit, papaya, pineapple, mango, kiwi
1/4 c orange juice
2 tbs. fresh lime juice
 
2 tbs. sugar

Instructions
Preheat oven to 400 degrees. Grease baking sheet. In medium bowl whisk together apple dip, butter and milk. In large bowl, combine bisquick and coconut. Stir in liquid mixture and blend just to combine. Drop large spoonfuls of batter onto prepared pan and sprinkle tops with extra coconut or raw sugar. Bake 8-10 min. Cool
For fruit mixture, in medium bowl, combine fruit, juices and sugar. For filling, in medium bowl, fold caramel apple dip into whipped topping. To assemble, split each cake in half, sppon cream filling over cake slices, top with chopped fruit, cover with top layer of cake.


Originally Submitted
3/19/2010





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