LEMON WHOOPIE PIES WITH COCONUT CREAM FILLING

Makes 12 pies (24 halves)

INGREDIENTS

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening (don't substitute)

1/2 cup (packed) brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup buttermilk

Grated zest of 1 lemon

2 tablespoons fresh-squeezed lemon juice

1/2 teaspoon vanilla extract

Coconut Cream Filling:

4 tablespoons unsalted butter, at room temperature

1 3/4 cups confectioners' sugar

3 tablespoons sweetened shredded coconut

2 tablespoons unsweetened shredded coconut

3 tablespoons coconut milk

1/2 teaspoon vanilla extract

Sweetened shredded coconut, optional garnish

Zest of 1 lemon, optional garnish

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 375 degrees.

Sift together the flour, baking powder, baking soda and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

Add the lemon zest, lemon juice and vanilla and beat on medium for about 2 minutes, until completely combined.

Using a spoon, fill whoopie pie pans two-thirds full and bake according to recipe directions, or drop about 1 tablespoon of batter onto one of two baking sheets lined with parchment paper, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring to a rack to cool completely.

For the filling: In a work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined. Add the coconuts, coconut milk and vanilla and beat on low until smooth, about 5 minutes.

To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.

Per half pie: 176 calories (38 percent from fat), 8 grams total fat (4 grams saturated), 28 milligrams cholesterol, 27 grams carbohydrates, 2 grams protein, 96 milligrams sodium, 1 gram dietary fiber.

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