Easy Banana Coconut Gobs
These gobs (or whoopie pies) depending on where you’re from) sort of came about as a happy accident. My local grocery store had a sale on pudding mix, and I picked up a handful of what I had thought to be vanilla pudding boxes. It was only when I went to make a stabilized vanilla whipped cream that I realized that I had instead picked up banana pudding, which didn’t go with the flavor of cake I was making. So now what to do with all this banana pudding? I remembered stumbling across a cake mix whoopie pie recipe on the Betty Crocker website and figured that I could swap some of the flavors out and use my own filling recipe. Well let me tell you, it worked deliciously!
One of the tried and true ways to upgrade a box mix is to swap the water with milk. For this recipe, swapping with coconut milk adds even more flavor.
As for the filling, I find that marshmallow fluff adds a lightness to the buttercream that makes it better suited for the softness of the cookies more so than a standard American buttercream. The coconut extract adds some oomph to the coconut milk in the cookies, and then sliced bananas and coconut flakes really seal the deal.
Cookies
1 box Yellow Cake Mix
¾ cup coconut milk (or regular milk)
⅓ cup oil
3 eggs
1 box (3.4 oz) instant banana pudding mix
Filling
1 cup (2 sticks) unsalted butter, softened
1 ¾ cup marshmallow fluff
1 cup powdered sugar
2 tsp coconut extract
Sweetened coconut flakes (save for the end), optional
Banana slices, optional
Preparation
Preheat the oven based on package directions. Prepare the cake batter according to package directions swapping the water for coconut milk or regular milk. Fold in the banana pudding mix until well incorporated.
Pipe the batter into circles onto baking sheets lined with parchment paper. Make sure that there is at least one inch of space between each cookie, as these will spread during baking.
Bake for 8-10 minutes. Let cookies cool completely.
For the filling, beat the butter then add the marshmallow fluff and whip until fluffy.
Add the powdered and coconut extract and beat until smooth.
To assemble, pipe the filling onto one of the cookies, top with banana slices, and then place the other cookie on top. Scoop the coconut flakes into one hand and press into the visible edges of the cream filling.
Tips
Due to the marshmallow filling, these gobs are best eaten at room temperature.
Oven temperatures and cook time might vary based on your oven and baking sheet type, so keep an eye on the first batch and consult the back of the cake mix box to make adjustments. However, in most ovens they should be ready in under 14 minutes.
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