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Coconut Whoopie

This whoopie is as close as you can get to a tropical paradise – all that’s missing is the sunshine!

Ingredients…

• 115g (4oz) soft unsalted (sweet) butter

• 200g (7oz) caster (superfine) sugar

• 1 large (US extra large) egg

• 225ml (8 fl oz) buttermilk

• 5ml (1 tsp) bicarbonate of soda

• 60ml (4 tbsp) desiccated (dry unsweetened shredded) coconut

• 250g (8³⁄₄oz) plain (all-purpose) flour

1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

2 Sift together the flour and bicarbonate of soda. Add the coconut and set aside.

3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

4 Add the egg and beat until well combined.

5 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.

6 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

Paradise Punch…

For a more intense coconut flavour, add 1.25ml (¹⁄₄ tsp) coconut essence – but beware – a little goes a long way!