Coconut Donuts
A few years ago my husband gave me a donut pan for baked cake donuts and we have had a lot of fun trying out recipes and making a few up too. One of our favorites are Coconut Donuts.
From my kitchen to yours...
Coconut Donuts
Ingredients:
Donut:
1/4 cup butter
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp coconut extract
2 1/2 cup flour
1 1/4 cup coconut milk
Topping:
2 cups icing sugar
1 tsp coconut extract
1/2 cup coconut milk
2 1/2 cups toasted coconut *
Directions:
In a small bowl whisk together topping glaze; icing sugar, coconut extract and coconut milk. Cover and set aside.
Preheat oven to 425 degrees and grease donut pan.
In large bowl cream together butter, oil, sugar and brown sugar. Once the mixture is smooth beat in eggs.
Stir in baking powder, baking soda, salt and coconut extract.
Mix in flour alternately with coconut milk, ending with flour.
Transfer batter to an icing bag. If you don't have an icing bag fill a plastic storage bag and cut one of the tips to allow the batter to release from the bag.
Pipe batter into the donut cavities in the pan, completely filling the cavities. Bake for 10-12 minutes.
Turn baked donuts out onto a cooling rack. Refill the donut cavities with remaining batter and repeat the baking instructions.
Once donuts are cool dip each donut in coconut glaze and then sprinkle with toasted coconut. Set donuts aside to let glaze set.
* To toast coconut at home, line a cookie sheet with parchment paper. Spread shaved or large shredded coconut out evenly on the lined cookie sheet. Toast coconut in the oven under the broiler for 1 1/2 minutes or until most pieces are golden brown. Keep an eye on this because the coconut will burn very fast.
Alteration tip: Fold diced fresh fruit into the donut batter at the end, use vanilla instead of coconut extract and omit the toasted coconut topping.
