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Whoopie Pies With Coconut Pecan Filling

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Whoopie Pies with Coconut Pecan Filling

Whoopie Pies

Diana Rattray
Whoopie pies have long been a favorite of mine, and the delicious coconut pecan filling in these cakes makes them extra-special. Feel free to use purchased coconut-pecan frosting if you're in a hurry. For perfectly round whoopie pies, try baking them in a muffin-top pan. These whoopie pies are whoppers, meant to be shared!

 

 

Ingredients:

  • 4 ounces( 1 stick) butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, Dutch-process if you have it
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, low fat is fine
  • ***Filling***
  • 3/4 cup evaporated milk
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 ounces butter (1 stick)
  • 1 teaspoon vanilla
  • 3 large egg yolks, slightly beaten
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Preparation:

Heat oven to 350°. Grease a large baking sheet or 6-cup muffin top pan.

In a large mixer bowl with electric mixer, cream butter with sugar until smooth and creamy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda, and salt.

Add about 1/3 of the dry mixture to the creamed mixture, along with half of the buttermilk. Beat until blended. Add another 1/3 of the flour mixture to the batter, along with the remaining buttermilk. Beat until blended. Blend in the remaining 1/3 of the flour mixture until batter is smooth.

Drop batter on the prepared baking sheet or muffin top pan, about 1/4-cup at a time, leaving about 2 inches between the mounds. You should be able to bake 6 at a time. Bake for about 14 to 16 minutes, until the cakes spring back when lightly touched. Transfer cakes to a rack to cool completely.

Filling:

In a medium saucepan over medium heat, combine the evaporated milk, sugars, butter, and vanilla. Bring the mixture to a full boil, stirring constantly. Remove from heat. Quickly whisk a small amount of the hot liquid (about 1/3 to 1/2 cup) into the beaten yolks. Return yolk mixture to the hot mixture in the saucepan and blend well. Return to the heat and bring to a boil, stirring constantly. Lower heat to medium-low and boil gently, stirring constantly, for 1 minute. Remove from heat and stir in the coconut and pecans. Cool until the mixture reaches spreading consistency, stirring frequently.

When the filling is thick and spreadable, spread a generous amount on the bottom (flat side) of a cake. Place another cake on the first one to make a whoopie pie.
Makes about 12 large whoopie pies.

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