Coconut Whoopie Pies with Chocolate Cream Recipe

Name: Coconut Whoopie Pies with Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g CADBURY Milk Baking Chocolate; 125 ml PHILADELPHIA Cream For Desserts, double cream alternative; 125 g unsalted butter; 1 teaspoon coconut essence; 1/2 cup caster sugar; 1 egg; 1 1/4 cups flour; 1/4 cup self-raising flour; 1 teaspoon bicarbonate of soda; 2/3 cup buttermilk; 2 tablespoons desiccated coconut

Servings: persons

1
COMBINE the chocolate and PHILLY and stir over simmering water until chocolate has melted.
2
Chill until firm enough to spread.
3
BEAT the butter, essence, sugar and egg with an electric mixer until smooth.
4
Add the sifted flours and bicarb alternately with the buttermilk to the creamed mixture in two batches, beating on low speed until mixture is well combined and smooth.
5
DROP tablespoonfuls of mixture on paper lined baking trays to make 32, allowing room for spreading.
6
Sprinkle each with 1/4 teaspoon coconut.
7
BAKE in a hot oven 200oC for 8-10 minutes until golden.
8
Cool completely on a rack.
9
Spread the prepared chocolate cream over 16 bases then sandwich together.
10
Serve immediately.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 125 g CADBURY Milk Baking Chocolate, 125 ml PHILADELPHIA Cream For Desserts, double cream alternative, 125 g unsalted butter, 1 teaspoon coconut essence, and more.

Yes, Coconut Whoopie Pies with Chocolate Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Whoopie Pies with Chocolate Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions