Spring has gotten us in the mood for coconut cake. So I decided to try my hand at making coconut whoopie pies. The cake isn't all that soft and delicate--more like quick bread. However, this seems to make it more suitable for the task at hand. This filling has a fluffy texture and has both the body and stickiness to hold the cake sandwiches together.I posted picture-ridden instructions for these cakes on Instructables and it was featured! If you want to see the tutorial, it can be found here: Instructables Coconut Whoopie Pie.
Coconut Whoopie Pie Recipe
Cake Ingredients::
4 cups all-purpose flour
1 cup sugar
2 Tbsp baking powder
1 teas salt
1/2 cup shredded coconut
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teas coconut extract
Filling Ingredients:
1 egg white
2/3 c sugar
1/4 c Karo
3 Tbsp water
1/8 teas cream of tartar
1/8 teas salt
1 teas coconut extract
Garnish:
¼ cup shredded coconut
Preheat oven to 375 degrees F.
In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, and coconut).
In a small bowl, whisk together egg, milk, oil, and coconut extract. Pour liquids into dry ingredients and beat until combined.
Using a cookie scoop, drop 2 inches apart onto greased cookie sheets and bake for 7-9 minutes or until cakes spring back when touched. Remove with a spatula and cool on racks.
To prepare icing, combine egg white, sugar, corn syrup, water, cream of tartar, and salt in a double boiler over boiling water. Beat with mixer until mixture is firm and forms peaks. Remove from heat and fold in coconut extract.
Pair up cakes and fill with about 1-2 Tbsp filling, pushing together to spread it. Sprinkle edges with shredded coconut. Makes about 20.
