My baby is no longer an infant…It’s been a whole year since I started ShawnsPlate. It’s grown by leaps and bounds since that first post on August 30, 2010! For the first few months my only visitors were my husband and cousin, and they didn’t visit daily. I don’t know if anyone can imagine how excited and thrilled I was to receive visits and comments from my very first blogging friends…Jihane@SinfulSundays, Karen@MeeshiesMom & Sharlene@SmallTownOven…Yes, I remember each thrilling new visit to my blog! I still do 🙂
Fast forward to now and I’ve gained more readers/friends, better photography skills(aka natural light & IPhoto edit), and opportunities to participate in events that I’d never imagined. I also love being able to track readership. For example: Seeing that I’ve had over 300 visits from Australia in the last 6 months is the one of the coolest things ever! Even better…Knowing that my mom didn’t twist anybody’s arm in Australia to get them to visit. Believe me, she would have but she’s doesn’t know anyone in Australia! What’s also pretty cool? Having people write me that they tried a dish and it turned out fabulously or asking for my advice on how to prepare something! I love it all 🙂
So, today I’ll kick off this new year for ShawnsPlate with a few tweaks & changes(hope you like ’em) and a post just like my very first post, treats for Alyson’s lunch. Last year it was Coconut Sandwich Cookies for Alyson. This year it’s Chocolate Snack Cakes with Coconut Filling for Alyson.
Although they look like it, they’re not true Whoopie Pies. I learned that Whoopie Pies are all about the filling…Crisco & confectioners sugar to be exact. These rich little cakes are filled with that delicious cooked buttercream that I posted last week. I’ve added coconut extract and dusted the edges of the snack cakes with toasted coconut.
|Starting with one of Alyson’s favorite flavor combinations.|
|After mixing butter, sugar, egg, and melted chocolate, alternately add dry ingredients with sour cream & milk.|
|Use a small ice cream scoop to drop mounds of batter on parchment.|
|Sandwich coconut buttercream between cooled cakes & dust filling with toasted coconut.|
Chocolate Snack Cakes with Coconut Filling
makes 5 snack cakes
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar, firmly packed
6 tablespoons unsalted butter, softened
1oz semi-sweet baking chocolate
1/4 cup boiling water
1/4 cup sour cream
1/4 cup milk
2 teaspoons vanilla extract
1/2 recipe cooked buttercream
1/2 teaspoon coconut extract
1/2 cup toasted coconut, crushed
Preheat oven to 350 degrees. Place semi-sweet chocolate in a shallow dish and cover with boiling water, stir until blended and set aside until cooled and ready to use. Sift together flour, cocoa, baking powder, and salt and set aside until ready to use. In a bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in egg until well blended. Stir melted chocolate and vanilla to egg mixture. Stir sour cream and milk together and alternately add to chocolate mixture with flour mixture until everything is mixed in.
Line a cookie sheet with parchment. Use a 1/4 cup ice cream scoop to drop batter 2 inches apart on parchment and flatten slightly. Bake for 10 minutes. Transfer parchment sheet to a wire rack and allow cakes to cool for 5 minutes before removing from parchment. Allow cakes to completely cool before assembling.
To assemble: Stir coconut extract into buttercream. Drop a tablespoon of buttercream onto the flat side of 5 of the cakes. Top each with remaining cakes to create sandwiches, press lightly to spread buttercream to the edges. Coat the exposed buttercream edges with toasted coconut.