These whoopie pies have chocolate frosting and coconut, reminding me a lot of the flavors of Mounds candy bars. And you guys know how much I love mounds ~ if you want to make your own candies, check out my post here. Coconut and chocolate were meant to be together!
The same combination of flavors also are used to make the Australian treat called Lamingtons. If you’ve had a sponge cake covered with chocolate and coconut that is called a Coconut Bar or Cleveland Bar, those are American versions of Lamingtons.
I was first introduced to Lamingtons at one of our favorite bakeries, Bakesale Betty’s in Oakland. If you’ve never been there, you must go. Her fried chicken sandwiches are legendary as are her baked goods. Alison Barakat, co-owner and executive chef is an Australian native and Chez Panisse alum and started selling her baked goods at local farmers’ markets, which is where The Artist and I first discovered her.
Alison and her husband Michael were so successful, with a fun, kitschy style, that when she announced she was opening a brick and mortar business we both knew it would be a success. Bakesale Betty’s is the place to grab a snack, quick bite and some dessert. Don’t miss their amazing homemade pies, cookies, scones and other delights. She sells out quickly so go early!
Most of us grew up with whoopie pies and remember the uber sweet versions. By replacing the traditional marshmallow filling with a simpler sweetened buttercream filling, you cut the sweetness in half. This really allows the chocolate and coconut to shine. This is a great new interpretation of an American classic. Thanks Claire!
When you want a special treat, give these cakes a try. A little tender, a little sweet, a bit of chocolate and a touch of coconut with a squishy filling … what could be better?
Happy Chocolate Monday everyone!!!
When baking gluten-free, it is always best to use a kitchen scale to weigh your flours for consistency. Some flours are denser than others, measuring techniques vary no matter how careful you are, so for the best results, always weigh your flours.
- 1 stick (1/2 cup; 4 oz) butter, softened
- 7 oz brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 2-1/3 cups all-purpose flour or 300g gluten-free all-purpose blend
- 1-1/4 tsp baking soda
- Pinch of kosher or fine sea salt
- 1 cup low fat buttermilk
- 3 tbsp butter, at room temperature
- 2 cups (16 oz) powdered sugar, or as needed
- Pinch kosher or fine sea salt
- Milk, as needed
- 7 oz dark chocolate, finely chopped
- 1 cup shredded sweetened coconut
- Preheat the oven to 375°F (350°F convection), and line two baking sheets with parchment paper.
- Make the Whoopie Pies: Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together until thick and creamy. Add the egg and mix until combined.
- In a separate medium bowl, whisk together the flour, salt and baking soda until completely blended. Add to the creamed butter/sugar mixture in two additions, beating in between each addition until completely incorporated and scraping the bowl before you add the second half. When the batter is ready, it will clean the sides of the bowl and clump together on the paddle. Add the buttermilk and mix until fully incorporated and smooth.
- Use a spring-loaded ice-cream scoop to portion the batter onto the prepared baking trays making sure you leave 2 inches between each one. The scoop helps make sure your cakes are evenly sized. making them easier to match and sandwich together later.
- Smooth out the tops with your damp finger (or use the back of a damp spoon) and even them out so they’re all the close to the same height and nice, round balls of dough.
- Bake for 10 to 12 minutes, or until they’re firm, switching the top rack to the bottom and spinning the trays front to back halfway through baking. Transfer to a wire rack to cool completely.
- Prepare the Toppings: Place the chocolate in a heatproof shallow bowl and melt in the microwave in 10 second bursts, stirring between each heating. When most of the pieces have melted, remove from the microwave and set on the counter. Continue to stir occasionally until all the pieces are melted and the mixture is smooth.
- Pour the coconut in a shallow bowl. Set on the counter next to the cooling rack and melted chocolate.
- Dip the rounded tops of half the whoopie pies into the chocolate, allowing any excess to drip off or scrape lightly against the edge of the bowl. Press them chocolate-side down into the coconut. Place them back on the wire racks, chocolate/coconut side up until set.
- Make the Filling: Beat the butter until smooth, creamy and pale and then beat in the vanilla extract. Gradually add the icing sugar and beat until mixed in. Add a little milk, 1 tsp at a time, to get the icing to the perfect spreadable consistency.
- To Assemble: Make sure the cakes are completely cooled before filling. Spread the flat side of the un-dipped whoopie pies with the filling mixture, dividing it evenly. Top with a chocolate-dipped half and sandwich them together. Enjoy immediately or within a few hours. They are definitely best eaten on the same day they are baked.
- If you want to bake the cakes ahead, you can. Cool them completely, wrap tightly in plastic and store in the refrigerator. Store up to 1 day in the refrigerator. Return to room temperature before dipping, filling and assembling.
- Yields 6 to 7 large whoopie pies (about 14 individual cakes)
Create a New Tradition Today!
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