1
tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)
Whipped Topping
1
cup whipping cream
2
tablespoons packed brown sugar
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Steps
1
Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
2
Dip tops and sides of biscuits into melted butter, then into coconut mixture. On ungreased large cookie sheet, place biscuits, coconut sides up, 2 inches apart. Sprinkle any remaining coconut mixture over tops of biscuits.
3
Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
4
Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat; stir in 1/2 cup brown sugar. Cook until brown sugar is dissolved, stirring occasionally. Remove from heat; fold in bananas and rum.
5
In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
6
To serve, split warm biscuits. Fill and top with filling and whipped topping.
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Add some crunch to the shortcake by sprinkling the whipped topping with toasted pecans.
Add an extra 1 tablespoon rum to bananas for more flavor.
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