Coconut Whoopie Pies

My mom created this sweet recipe:

Coconut Whoopie Pies

For the pies (makes 12):

1 cup sugar

1/3 cup unsalted, softened butter

1 1/2 tsp baking powder

1 large egg

1 tsp vanilla extract

3/4 cup canned coconut milk

1/2 tsp salt

1 1/4 all purpose flour 

1/2 cup sweetened coconut flakes

Preheat oven to 350. Grease and flour cupcake pans (24 cupcakes). In mixing bowl, beat sugar, butter, baking powder, egg, vanilla, coconut milk and salt until creamy. Beat in all purpose flour until just mixed. Stir in coconut flakes. Spoon/divide evenly in to 24 prepared cupcake tins (slightly less than 1/2 full). Tap on counter to level. Bake for approximately 14 minutes, being careful not to develop brown edges. Cool and remove from pans.


For the filling:
2 tbsp unsalted, softened butter
1 1/2 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
1/4 cup coconut milk
1/4 cup coconut flakes


In mixing bowl, cream together butter, powdered sugar, vanilla, heavy cream. Gradually beat in coconut milk (use more or less to get a frosting consistency). Stir in sweetened coconut flakes. Generously frost the tops of 12 cooled cupcakes. Use the other 12 cupcakes as “lids."  Sprinkle the assembled whoopees with powdered sugar.