Name: Coconut and passionfruit whoopie pies
Cook time: 50 min
Total time: 50 min
Ingredients: 125 gram butter; 3/4 cup (165g) caster (superfine) sugar; 2 eggs; 2 cup (300g) plain (all-purpose) flour; 1 teaspoon bicarbonate of soda (baking soda); 1/4 teaspoon baking powder; 1/2 cup (125ml) coconut milk; 3 teaspoon coconut essence; 2 teaspoon icing (confectioners') sugar; 1/2 cup (125ml) passionfruit pulp; 6 egg yolks; 1/2 cup (110g) caster (superfine) sugar; 2 teaspoon cornflour (cornstarch); 100 gram butter, chopped coarsely

Ingredients

125 gram butter

3/4 cup (165g) caster (superfine) sugar

2 eggs

2 cup (300g) plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/4 teaspoon baking powder

1/2 cup (125ml) coconut milk

3 teaspoon coconut essence

2 teaspoon icing (confectioners') sugar

1/2 cup (125ml) passionfruit pulp

6 egg yolks

1/2 cup (110g) caster (superfine) sugar

2 teaspoon cornflour (cornstarch)

100 gram butter, chopped coarsely

Method

1.Preheat oven to 180°C (160°C fan forced). Line four oven trays with baking paper.

2.Beat butter and caster sugar in a small bowl with an electric mixer about 5 minutes or until thick and creamy. Beat in eggs, one at a time.

3.Sift dry ingredients into a large bowl, stir in butter mixture, milk and essence until combined. Drop level tablespoons of mixture onto trays, 5cm (2 inches) apart.

4.Bake two trays at a time, about 8 minutes or until puffed and golden. Stand on trays 5 minutes before transferring to a wire rack to cool.

5.Make passionfruit spread. Whisk passionfruit, egg yolks, sugar and cornflour in a small saucepan over low heat. Add butter, one piece at a time, whisking until combined. Bring to the boil, remove from heat. Refrigerate 30 minutes, stirring occasionally.

6.Sandwich cakes with passionfruit spread. Serve dusted with sifted icing sugar.

You will need about 6 passionfruit for the amount of pulp in this recipe. The cakes are best made on the day of serving. Assemble pies close to serving.
Note

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