Ingredients

Cake

115 g soft butter

210 g dark sugar

1 egg

3 ml vanilla extract

200 g self-raising flour

60 g cocoa powder

pinch of salt

240 ml milk

 

Filling

300 g Crème butter with coconut flavour

2 tbsp coconut slivers

1 tbsp milk

Coconut Dream Whoopie by Beverley Dunkley

Whoopie cakes

Preparation

Cake

Mix butter and sugar till fluffy. 

Add egg, vanilla extract and mix briefly.

In a separate bowl, mix the flour, cocoa powder and salt.

Alternately add the dry ingredients and the milk until everything is blended.

Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Bake at 150°C for about 10 to 12 minutes till done.

Filling

Beat the coconut filling and the milk at high speed till smooth. Add the coconut slivers and mix briefly.

Pipe a thick layer of filling onto the lower part of the whoopie and place the upper part on top. Press lightly and roll the sides through the coconut slivers.

Comments, questions and tips

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