Coconut Cake Whoopie Pies

Coconut Cake Whoopie Pies
Yields 6
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  1. ½ cup salted butter, softened
  2. 1 cup firmly packed light brown sugar
  3. 1 large egg
  4. 2½ cups all-purpose flour
  5. 1¼ teaspoons baking soda
  6. 1 teaspoon salt
  7. 1 cup whole buttermilk
  8. 1 teaspoon vanilla extract
  9. ½ teaspoon almond extract
  10. 1 recipe Cream Cheese Coconut Filling (recipe follows)
  11. 1 cup sweetened flaked coconut, toasted
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer. Add egg, and beat until well combined.
  3. In a large bowl, combine flour, baking soda, and salt. In a small bowl, combine buttermilk and extracts. Add flour mixture to butter mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Using a 1⁄4-cup measuring cup, scoop batter evenly onto baking sheets about 2 inches apart.
  4. Bake until golden, approximately 15 minutes. Let cool on baking sheets for 10 minutes. Remove to wire racks, and let cool completely.
  5. Spread Cream Cheese Coconut Filling evenly on flat sides of 6 cookies. Top with remaining cookies, flat sides down. Roll edges of whoopie pies in toasted coconut. Refrigerate whoopie pies until ready to serve.
Taste of the South
Cream Cheese Coconut Filling
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  1. 2 (8-ounce) packages cream cheese, softened
  2. ½ cup cream of coconut
  3. 1 teaspoon vanilla extract
  4. 7 cups confectioners’ sugar
  1. In a large bowl, beat cream cheese, cream of coconut, and vanilla at medium speed with an electric mixer until smooth. Add confectioners’ sugar, one cup at a time, beating until smooth.
Taste of the South


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