Recipe: Coconut whoopie pies

Whoopie pie recipe

Is it a biscuit? Is it a cake? Nope, it’s a whoopie pie: a cross between a sponge cake and a cookie. Confused yet? Well, all you really need to know is it’s delicious.

The pastry part is crisp on the outside and soft on the inside, with a moreish vanilla cream filling sandwiched in between. This whoopie pie recipe makes 10-12 ‘pies’, which in my house pretty much translates in to a serving for one.

If you don’t like coconut, omit it and use the batter as a base for any combination of flavours you choose: add choc chips for a sugar rush or grated lemon rind for a citrus tang.


  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • pinch of ground cinnamon, nutmeg and ginger
  • 155g salt reduced butter, softened at room temperature
  • ½ cup (100g) caster sugar
  • ¼ cup (50g) brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 tbs milk
  • 2 tbs desiccated coconut


  • 150ml thickened cream
  • ½ cup (70g) icing sugar
  • 1 tsp vanilla extract
  • pinch cinnamon

Click to get cooking