Coconut and lemon whoopie pies

Coconut and lemon whoopie pies

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MAKES 12 // HANDS-ON 35 min // HANDS-OFF 25 min

INGREDIENTS
For the cakes
250g flour
100g sugar
25g desiccated coconut
1 tbsp baking powder
Pinch of salt
1 egg
125 ml milk
80 ml vegetable oil
½ tsp coconut essence
For the lemon curd
60g sugar
60g butter, cubed
2 lemons (juice of 2, zest of 1)
2 egg yolks

METHOD
For the cakes
1.
Preheat oven to 160°C and line a baking tray.
2. Combine flour, sugar, coconut, baking powder and salt.
3. In a separate bowl, whisk egg, milk, oil and coconut essence.
4. Whisk the wet ingredients into the dry ingredients until a smooth batter forms.
5. Drop about 24 tsp of batter on to the baking tray, 5 cm apart. Bake for 7–9 minutes, until puffy and lightly golden.
6. Remove from the oven and leave to cool.
For the lemon curd
1. Place the sugar, butter, and lemon zest and juice in a pot. Cook over low heat until sugar and butter have melted.
2. Place egg yolks in a clean glass bowl and pour in lemon mixture, stirring continuously to prevent the eggs curdling.
3. Place the bowl over a pot of simmering water. Cook, still stirring, for 12–15 minutes, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from the heat and leave to cool completely.
5. Sandwich together pairs of  cakes, with a spoonful of lemon curd in the middle. Store extra lemon curd in a jar in the fridge.

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