Coconut Lemon Cream Pie

 Coconut Lemon Cream Pie

 

Vanilla Whoopie Cake

 2 1/4 C Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1 1/2 Tsp Baking Powder

3/4 C Granulated Sugar

1/2 C Brown Sugar Packed

4 Tbsp Butter (1 stick room temp)

4 Tbsp Vegetable Shortening (1 stick room temp)

1 Tsp Vanilla Extract

1/2 C Butter Milk

3 Tbsp  Milk

2 large eggs 

 

Marshmallow Cream Frosting

2 C Powdered Sugar

1 C Fluff

1 Stick Butter

2 Tbsp Heavy Cream

1 tsp Vanilla

Sweet Coconut

Lemon Filling

First preheat your oven to 375

In a bowl sift together Flour, salt and baking powder; put off to side. 

In an electric mixing bowl mix together Brown sugar, sugar, butter and shortening.  Mix until smooth. 

Add two eggs and mix until thoroughly blended with sugar and butter mixture. 

In a measuring cup add milk and mix baking soda in it. 

 Add about half of the flour mixture to your sugar mix and blend slowly..

Add the rest as well as the butter milk, vanilla, and milk blend. Mix on slow and slowly increase as the mixture begins to blend. 

 Next, drop 1 tbsp sized balls onto your cookie sheet and cook for approximately 8 minutes, this time varies depending on your oven so watch your whoopies so they do not burn.

Once they are done, let them cool on your sheet for a few minutes then transfer them to a cooling rack. 

While your whoopies are cooling start your frosting.

In a mixing bowl add your butter, sugar, and fluff..

 

Mix in low, while mixing add in your cream and vanilla

 

Next, assemble your whoopies, on one top with your lemon filling. I used pie filler but you can make your own, use jam, or whatever you please. I wanted to take a short cut. One your other half top with your frosting, some coconut and put them together and your are finished! 

 

Serve and Enjoy!

Monday I will be putting up Whoopie Smores!