Guamanian Coconut Whoopie Pie

Ingredients

In this Guamanian adaptation of the Whoopie Pie, the traditional chocolate cake is replaced with a coconut-flavored cake, and the filling is made with coconut cream instead of the usual marshmallow or cream cheese filling. These changes infuse the dessert with the tropical flavors that are characteristic of Guamanian cuisine. We alse have the original recipe for Whoopie Pie, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 teaspoon coconut extract 1/2 teaspoon coconut extract
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
6. 6.
   Drop rounded tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7.
   Bake for 10-12 minutes, or until the edges are lightly golden.
8. 8.
   Remove from the oven and let the cakes cool completely on a wire rack.
9. 9.
   In a mixing bowl, beat together the coconut cream, powdered sugar, softened butter, coconut extract, and vanilla extract until smooth and creamy.
10. 10.
    Spread a generous amount of the coconut cream filling onto the flat side of one cake, then sandwich it with another cake.
11. 11.
    Repeat with the remaining cakes and filling.
12. 12.
    Serve the Guamanian Coconut Whoopie Pies immediately or refrigerate until ready to serve.

Treat your ingredients with care...

• Coconut cream — Make sure to use thick coconut cream, not coconut milk, for the filling to achieve a creamy consistency.
• Coconut extract — Use high-quality coconut extract to enhance the coconut flavor in the cake and filling.

Tips & Tricks

• For an extra tropical touch, sprinkle shredded coconut on top of the filling before sandwiching the cakes together.
• If you prefer a sweeter filling, gradually add more powdered sugar to the coconut cream filling until desired sweetness is achieved.
• To make mini Guamanian Coconut Whoopie Pies, use a smaller cookie scoop to portion the batter onto the baking sheet.

Serving advice

Serve the Guamanian Coconut Whoopie Pies as a delightful dessert or enjoy them as a sweet snack. They pair perfectly with a cup of hot tea or coffee.

Presentation advice

Arrange the Guamanian Coconut Whoopie Pies on a platter, dust them with powdered sugar, and garnish with toasted coconut flakes for an elegant presentation.