Whoopie pies are a classic American dessert made by sandwiching two soft, cake-like cookies with a creamy filling. They are often described as a hybrid between a cupcake and a cookie, with a texture that’s fluffy, moist, and tender. Their origin is often attributed to the Amish communities of Pennsylvania, where they were a traditional lunchbox treat. Today, they’ve gained nationwide popularity and are considered a staple in New England baking culture.

While the traditional version consists of chocolate cakes with a marshmallow cream filling, modern twists have exploded in variety. From red velvet to pumpkin spice, whoopie pies now come in dozens of flavors — but few are as decadent as the chocolate whoopie pie with coconut pecan filling. This variation is heavily inspired by the iconic German chocolate cake, which features a similar coconut pecan custard. The combination adds a gooey richness that balances the bittersweet chocolate cake perfectly.

In fact, this fusion dessert is gaining momentum on visual platforms like Pinterest, where coconut chocolate dessert inspiration is trending among home bakers and food bloggers. The addition of toasted pecans and sweet shredded coconut brings texture and bold flavor, making these pies a hit at both casual gatherings and formal celebrations.

As whoopie pies have become more customizable, so has the creativity behind them. Now you’ll find variations with different types of fillings like caramel, peanut butter, or even fruit compotes. But the coconut pecan version stands out not just for its flavor, but for its nod to nostalgic Southern baking. If you’re looking to try more creative fillings, check out this board on whoopie pie filling variations for endless inspiration.

Ingredients Breakdown

Creating chocolate whoopie pies with coconut pecan filling starts with understanding each ingredient’s purpose. Every component plays a vital role in achieving the perfect texture, flavor, and consistency — from the soft, moist cakes to the rich, nutty filling.

🍫 For the Chocolate Cakes

The base of this dessert is the chocolate cake-like “cookies” — soft, moist, and full of deep cocoa flavor.

All-purpose flour: Provides structure and a soft crumb. Too much can lead to a dry cake, so measure carefully.
Unsweetened cocoa powder: Adds rich chocolate flavor. Use high-quality cocoa for a more intense taste. Learn more about cocoa solids to understand how different types of cocoa affect baking results.
Baking soda: A leavening agent that helps the cakes rise and stay fluffy. For more on how it works, check out this guide on baking powder (often used interchangeably or in combination).
Salt: Enhances the flavor and balances sweetness.
Unsalted butter: Provides richness and moisture. It’s best to use room-temperature butter for proper creaming with sugar.
Light brown sugar: Adds sweetness and a hint of molasses for deeper flavor than white sugar alone.
Egg: Acts as a binder and provides structure.
Vanilla extract: Rounds out the flavor with warmth and aroma.
Buttermilk: Essential for a tender crumb and slight tanginess. If you don’t have buttermilk, don’t worry — we’ll discuss substitutions in the FAQ section.

This combination results in a tender, cake-like sandwich base that contrasts beautifully with the sweet, sticky filling.

🥥 For the Coconut Pecan Filling

If the cakes are the body, the filling is the heart. Inspired by German chocolate cake, this rich coconut pecan layer is a game-changer.

Evaporated milk: A thick, slightly caramelized milk that acts as the base for the filling. Learn what makes evaporated milk so perfect for creamy desserts.
Granulated sugar: Sweetens the filling and helps it thicken during cooking.
Egg yolk: Adds richness and works as a thickening agent when gently cooked.
Unsalted butter: Adds creaminess and helps create a smooth texture.
Vanilla extract: Boosts the warm, sweet notes.
Sweetened shredded coconut: Provides texture and a chewy bite. Explore more coconut dessert ideas if you’re a fan of this tropical ingredient.
Chopped pecans: Add crunch, nuttiness, and a toasty depth of flavor. You can also browse Pinterest’s board on baking with pecans to explore more pecan-based treats.

Together, these ingredients create a thick, spreadable filling that’s sweet, nutty, and slightly gooey — perfect for sandwiching between soft chocolate cakes.

🔥 1. Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper — this prevents sticking and helps ensure even baking. It’s best to use light-colored pans to avoid over-browning the bottom of the cakes.

🥣 2. Mix Dry Ingredients

In a medium bowl, whisk together the dry ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Make sure your cocoa powder is unsweetened and high-quality — this ensures your cakes have that deep, rich chocolate flavor. For more on the science behind cocoa, check out this page on cocoa solids.

🧈 3. Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream 1/2 cup of softened unsalted butter with 1 cup packed light brown sugar. Beat on medium-high until the mixture is light and fluffy, usually about 2–3 minutes. This step incorporates air into the batter, which helps create that light, fluffy texture whoopie pies are known for.

🥚 4. Add Egg and Vanilla

Once the butter-sugar mixture is fluffy, add 1 large egg and 1 teaspoon vanilla extract. Beat until fully combined. The egg adds structure, while the vanilla enhances the richness of the chocolate flavor.

🧁 5. Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet mixture in three batches, alternating with 1/2 cup buttermilk. Mix on low just until everything is combined — avoid overmixing, which can make the cakes tough.

If you’re out of buttermilk, check out the FAQ section later for easy substitutions. Also, buttermilk adds a subtle tang that pairs beautifully with the sweet coconut pecan filling and enhances the chocolate base.

Looking for more inspiration on how to use these ingredients in creative desserts? Explore chocolate and coconut dessert ideas for even more flavor pairings.

🍪 6. Scoop and Bake the Cakes

Using a small cookie scoop or rounded tablespoon, drop even portions of batter onto your prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading.

Bake for 8–10 minutes, or until the tops spring back lightly when touched. Do not overbake — this is key for achieving that signature soft whoopie pie texture. Once baked, let the cakes cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

🥄 7. Make the Coconut Pecan Filling

In a medium saucepan over medium heat, combine:

1/2 cup evaporated milk
1/2 cup granulated sugar
1 large egg yolk
1/4 cup unsalted butter

Stir constantly as the mixture heats up. After about 10–12 minutes, it will thicken into a golden custard. For creamy results, it’s important not to let it boil — just a gentle simmer.

Remove from heat and stir in:

1/2 teaspoon vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup chopped pecans

Let the filling cool to room temperature. You can speed this up by placing the saucepan in an ice bath, but be sure it’s completely cool before assembling.

For more ideas on enhancing your coconut flavors, visit this coconut dessert Pinterest board. You’ll find ideas like toasting coconut or mixing in a hint of almond extract for a flavor boost.

🍰8. Assemble the Whoopie Pies

Once the cakes and filling are cool, spoon a generous amount of coconut pecan filling onto the flat side of one cake. Top with another cake to create a sandwich. Repeat with the remaining cakes.

Press gently to spread the filling evenly to the edges — not too hard or the filling may ooze out.

For serving, consider placing them in decorative wrappers or on a tray with a light dusting of powdered sugar. If you’re planning a holiday display, check out these dessert table styling ideas to level up your presentation.

Expert Tips for the Perfect Whoopie Pies

Use a cookie scoop to get consistent cake sizes — this helps them sandwich together evenly.
Chill the assembled pies for 30 minutes before serving to help the filling set.
Don’t skip the wire rack cooling step — warm cakes will melt the filling.
Lightly toasting the pecans before adding to the filling can intensify the flavor.
If the filling thickens too much after cooling, stir in a teaspoon of milk to loosen it.

Flavor Variations to Try

Add 1 teaspoon of espresso powder to the chocolate batter for a mocha twist.
Use toasted coconut flakes for extra depth and texture.
Swap pecans for walnuts or hazelnuts.
Add a touch of sea salt on the edges for a salted chocolate-coconut finish.
Try a caramel drizzle or sandwich with ganache instead of the coconut pecan for a new spin.

How to Store and Freeze Whoopie Pies

Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days. Bring to room temp before serving.
To freeze: Wrap each pie individually in plastic wrap, then place in a zip-top freezer bag. Thaw at room temperature for 1 hour before serving.

Serving Suggestions and Presentation Ideas

Stack them in tiers like a cake tower for birthdays.
Place in cupcake wrappers for clean, elegant individual servings.
Drizzle with melted dark chocolate and sprinkle with extra coconut.
Pair with vanilla ice cream for a decadent dessert plate.

Nutrition Snapshot (Approximate)

Calories per pie: ~320
Fat: 18g
Carbohydrates: 38g
Sugar: 28g
Protein: 4g

(Values may vary based on specific ingredients used.)

Common Mistakes to Avoid

Overmixing the batter – causes tough, dry cakes.
Underbaking – will lead to sticky or collapsed cakes.
Using warm filling – can melt your cakes or make pies slide apart.
Skipping cooling steps – key to proper texture and structure.

FAQs: People Also Ask

Q1: Can I make whoopie pies without buttermilk?
Yes! Combine 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let sit for 5 minutes — this creates a homemade buttermilk substitute that works just as well.

Q2: What is the best way to store whoopie pies overnight?
Place them in an airtight container with parchment paper between layers. Store at room temp if serving within 24 hours or refrigerate for longer freshness.

Q3: Can I use canned frosting instead of homemade filling?
You can, but it won’t have the same texture or flavor. The homemade coconut pecan filling adds depth that canned frosting lacks.

Q4: How do I make gluten-free chocolate whoopie pies?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.

Q5: Can I toast the coconut before adding it to the filling?
Absolutely! Toasting enhances both texture and flavor. Just be sure to cool it before mixing into the custard base.

How to Make Chocolate Whoopie Pies with Coconut Pecan Filling