Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.

With an electric mixer, or hand-held mixer, beat the butter and sugar together until thick and creamy.

Add the egg and mix until combined.

Using a spoon, mix through the sifted flour, salt and bicarb soda then mix in the buttermilk.

Use an ice-cream scoop to spoon blobs of batter onto the baking trays making sure you leave a few centimetres between each blob.

Smooth out the tops with your finger (or use the back of a spoon) and even them out so they’re the same height all over.

Bake for 10-12 minutes or until they’re firm.

Cool on a wire rack.

Melt the chocolate in the microwave and place in a shallow bowl.

Pour the coconut in a bowl.

Dip the tops of the whoopie pies into the chocolate, shake off any excess then press into the coconut.

Place them back on the wire racks to set.

To make the filling, beat the butter until smooth, creamy and pale and then beat in the vanilla extract.

Gradually add the icing sugar and beat until mixed in.

Add a little milk to get the icing to spreadable consistency.

Spread half of the cakes with icing on the flat side and sandwich them together with an un-iced cake.