Tart and tangy lime cheesecake filling sandwiched between two light and fluffy coconut cake cookies!
April is here, and it’s FINALLY starting to look like spring…trees are blossoming, flowers are blooming, and even the sun has made a few guest appearances here and there. Hey, us Oregonians will take anything with the amount of rain we’ve endured.
So with the few little glimpses of sun we’ve had so far, I couln’t help but have a craving for something light, refreshing, and of course, sweet!
I have to say, these Coconut Lime Whoopie Pies REALLY hit the spot.
There’s something so heavenly and dreamy about biting into a whoopie pie. Whether it’s the combination of soft and creamy textures, or the perfect ratio of fluffy filling to delicately moist cake, the whoopie pie is always a crowd pleaser. And these were definitely no exception.
I’m not quite sure why they’re called whoopie pies. They seem more like cakes, really. I guess “whoopie cakes” doesn’t roll off the tongue quite as well as “whoopie pies.” Maybe that’s why?
Anywho, these “pies” start out with a cake mix, so you KNOW they’re a cinch to make. Aside from the basic cake ingredients, I added a box of instant coconut pudding mix as well as some coconut extract to infuse them with that enticingly sweet coconut flavor. Not only was the pudding mix a great flavor enhancer, but it also kept the pies nice and pillowy soft.
And since there’s no pair more refreshing than coconut and lime, I whipped up a creamy lime cheesecake filling. That’s why there’s an entire song dedicated to the two. You know the one…”she put the lime in the coconut”…la di da di da. Mind you, I don’t know any of the other lyrics to the song, but I had the tune stuck in my head for about a week!
Ok, back to this AMAZING filling!
It’s very simple, yet dangerously addictive. All I did was whip some heavy cream up with a box of instant cheesecake pudding mix until it was nice and thick. Then I added some vanilla, fresh lime juice and lime zest. See? Easy peasy, lemon squeezy!
Or in this case, lime squeezy 😉
These whoopie pies would be perfect for any Easter gatherings that you have coming up.
Or ya know, if you just feel like making a bunch of whoopie pies for yourself…
Coconut Lime Whoopie Pies
Yields: 17-18 Whoopie Pies
1 (15.25 oz) box white or yellow cake mix
1 (3.4 oz) box instant coconut pudding mix
1/2 cup milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Lime Cheesecake Filling:
2 cups heavy cream
1 (3.4 oz) box instant cheesecake pudding mix*
1 teaspoon vanilla extract
1/4 cup fresh lime juice
1 Tablespoon lime zest
Make the Coconut Cookies: Preheat oven to 350°F; line 2 baking sheets with parchment paper.
In a large bowl, stir together cake mix, pudding mix, milk, oil, eggs, and extracts until combined. Using two spoons or a small cookie scoop**, drop batter onto prepared baking sheets, about 2 inches apart. Bake 13-15 minutes, or until the tops of the cookies spring back when you touch them.
Allow cookies to cool 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Make the Lime Cheesecake Filling: In a stand mixer fitted with the whisk attachment, beat the heavy cream and pudding mix together until thick and fluffy, scraping down the sides of the bowl when necessary. Add the vanilla, lime juice, and lime zest, and continue beating until combined. Transfer filling to a pastry bag fitted with a large round tip, or a gallon size zip-top bag with the corner cut off.
To Assemble: Pipe filling onto the bottom side of one cookie, then top with another unfrosted cookie, squishing them together slightly to form a sandwich. If not eating immediately, store whoopie pies in an airtight container in the refrigerator for up to one week.
*Vanilla or white chocolate pudding mix can be substituted for the cheesecake pudding mix.
**My cookie scoop is 1 and 1/2 inches in diameter.