Classic shortcake meets church-basement standard ambrosia salad in this surprising and crowd-pleasing dessert that's packed with tropical fruity flavor.
In a medium bowl, combine flour, coconut, 1/4 cup granulated sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In a small bowl whisk egg, sour cream and milk until smooth. Add to flour mixture, stirring with a fork, just until moistened.
Using a 1/3-cup measure, drop eight mounds of dough onto a lightly greased baking sheet. Bake in a 400° oven for 12 to 15 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.
In a medium bowl, fold together whipped topping and crushed pineapple. Cover and refrigerate until ready to assemble.
In a medium bowl, combine strawberries, kiwi, oranges and marshmallows. Set aside.
To serve, use a fork to gently split shortcakes in half. Divide about half of the the pineapple mixture among the shortcake bottoms. To with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts. Serve immediately.
* If necessary, use the tines of a fork to split the tender shortcakes.