Coconut Shortcakes with Peaches and White Chocolate Cream

This is a great summertime dessert. Light and very satisfying if you like peaches and coconut. I found the peach nectar in the fruit isle at Rainbow Foods.
Serves 6

White Chocolate Cream
6 ozs white chocolate (such as Lindt)
1 Cup chilled whipping cream

Sauce
1 vanilla bean, split lengthwise
2 12 oz cans peach nectar
¼ Cup Sugar
¼ Cup unsalted butter

Shortcakes
1 ½ Cups Flour
1 Cup sweetened shredded coconut, toasted
2 tsp baking powder
¼ tsp salt
1 Cup Sugar
¼ Cup unsalted butter, room temp
2 large eggs
1 tsp imitation coconut extract
½ Cup whipping cream

3 large peaches, peeled, pitted, sliced

For cream: Melt chocolate with ¼ Cup cream in heavy small saucepan over low heat, stirring until smooth. Cool to room temp. In a separate bowl, beat ¾ Cup cream to stiff peaks. Fold cream into Choc mixture in 2 additions. Cover; chill until firm (can be made up to 2 days ahead of time).\

For Sauce: Scrape seeds from vamilla bean into heavy large deep saucepan. Add peach nectar and sugar and simmer until reduced to 1 ½ Cups, about 55 mins. Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let stand at room temp).

For Shortcakes: preheat oven to 325 degrees F. Butter and flour 9 inch diameter cake pan with 2 inch high sides. Finely grind first 4 ingredients in processor. Using mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract. Stir in dry ingredients alternately with cream. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 mins. Cool cake in pan on rack 10 mins. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.

Cut cake into 6 wedges.

Cut each wedge horizontally in half. Place cake bottoms on plates. T pith some peaches, then sauce. Top with some cream. Cover with more peaches and sauce. Prop tops against side of shortcakes.