Recipe: Raspberry Coconut Cakes (aka Homemade Zingers)

Now that Hostess is out of business, I've seen recipes all over Pinterest from people trying to recreate the Twinkie. Honestly, I was never a huge Twinkie fan. They're just yellow cake with cream. My favorite was always the Raspberry Zingers. Fact: Hostess Raspberry Zingers do not actually contain any raspberries. Mine do!

Ingredients for Cakes:
1 ¼ c. whole wheat flour (about ¾ c. wheat berries)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
6 TBS. butter, softened
¾ c. sugar
2 eggs
1 tsp. vanilla
2 TBS. milk
½ c. raspberry puree
½ c. shredded unsweetened coconut

Ingredients for Filling:
2 c. powdered sugar
½ c. butter, softened
1 tsp. vanilla
2 TBS. milk

To make raspberry puree, you will need about 8 ounces of raspberries. You can use fresh or frozen - if you use frozen, they need to be defrosted first. Put the raspberries in a blender or food processor and completely puree them.

To get the seeds out, pour the puree into a fine mesh strainer over a bowl. Use a spatula to press the liquid through. Sometimes this takes a little work to get it all through.

When you are done, there should be a thick paste of seeds in the strainer. Compost the seeds (you can just throw them in your yard!) and set the puree aside. Be careful with the puree and the seeds because it can be hard to clean off of some surfaces if it spills.

Now it's time to make the cakes! If you are grinding your own flour, mill the wheat berries on the pastry setting.

In a large bowl, mix the flour, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar using a mixer.

Beat in the eggs one at a time, and then add the vanilla and milk.

Pour the wet ingredients into the bowl of dry ingredients and mix carefully. Then, add in the raspberry puree. When you mix whole wheat flour with a red puree, you get purple!

Divide the batter into 16 greased cupcake liners. There are Twinkie molds you can buy if you're into that, but I have a hard time justifying kitchen accessories that only serve one purpose. Sprinkle the shredded coconut all over the tops of the cupcakes.

Bake the cupcakes in a preheated 350° F oven for 15 minutes. Take them out and let them cool completely before you add the filling.

While the cakes are cooling, go ahead and make the filling.

In a food processor, mix the powdered sugar and butter. Then, add the vanilla and milk as needed if it's too thick. You can use a hand mixer but I prefer a food processor because powdered sugar tends to fly everywhere.

Get a pastry bag with a medium size tip and put the filling into the bag. Insert the tip into the bottom of the cake and push as far up as you can go without breaking through to the top. Gently squeeze the pastry bag; it will automatically pull back as it fills and come back out of the cupcake.

Repeat with each cake. Now they are ready to eat!

This is what the inside looks like. This wasn't the best one to take a picture of; I did use more cream than this!

These are so good! They really did taste like Hostess Zingers. Except more homemade and less chemical-y.

Printable: Raspberry Coconut Cakes (aka Homemade Zingers)


  1. Did you use salted or unsalted butter?

  2. Looks so yummy! New Follower for and! Have a great day! I am excited to start reading your blog!


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