Skip to main content
FR
FR
Main Content
Photo for - Banana Coconut Shortbread Stacks

Banana Coconut Shortbread Stacks

Layers of shortbread filled with custard and bananas make this dessert a delight.

  • Yields: 8 cookies
  • Preparation: 65 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 2/3 cup (150mL) sugar, superfine
  • 1 tbsp (15mL) vanilla extract
  • 1 3/4 cups (425mL) all purpose flour, approx
  • 1/2 tsp (2mL) salt

Filling

  • 1 1/2 cups (375mL) Hewitt's - milk
  • 1/4 cup (60mL) sugar, superfine
  • 1/4 cup (60mL) cornstarch
  • 1 egg
  • 1 tbsp (15mL) GAY LEA - Unsalted Butter
  • 1/2 cup (125mL) unsweetened coconut
  • 1 tbsp (15mL) dark rum, optional
  • 1 tbsp (15mL) vanilla extract, optional
  • 3 banana, sliced thinly

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Beat the butter with the sugar and vanilla until fluffy.
  3. Beat in the flour and salt until combined.
  4. Form the dough into a disk; chill for 45 minutes.
  5. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick.
  6. Use a 2 1/2-inch (6 cm) round cutter to cut out 24 circles (re-roll scraps as needed). Place on parchment paper-lined baking sheets.
  7. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.
Filling
  1. Meanwhile, whisk the milk with the sugar and cornstarch in a large, heavy saucepan set over medium heat and cook, stirring constantly, for 5 minutes or until thickened.
  2. Beat a little of the hot milk mixture with the egg.
  3. Whisk the warmed egg mixture into the remaining milk mixture.
  4. Cook, stirring constantly, for 1 minute, until smooth and thickened.
  5. Remove from the heat, stir in the coconut, butter and rum.
  6. Place a piece of plastic wrap directly over the surface of the custard; cool completely.
Assembly
  1. Centre 8 cookies on serving plates. Top each with an equal portion of the custard and banana slices.
  2. Repeat layers once and top with a final cookie.
  3. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.
Photo of - Banana Coconut Shortbread Stacks

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 2/3 cup (150mL) sugar, superfine
  • 1 tbsp (15mL) vanilla extract
  • 1 3/4 cups (425mL) all purpose flour, approx
  • 1/2 tsp (2mL) salt

Filling

  • 1 1/2 cups (375mL) Hewitt's - milk
  • 1/4 cup (60mL) sugar, superfine
  • 1/4 cup (60mL) cornstarch
  • 1 egg
  • 1 tbsp (15mL) GAY LEA - Unsalted Butter
  • 1/2 cup (125mL) unsweetened coconut
  • 1 tbsp (15mL) dark rum, optional
  • 1 tbsp (15mL) vanilla extract, optional
  • 3 banana, sliced thinly