baked coconut doughnuts
There’s nothing more lovely for spring than tender and fluffy baked coconut doughnuts. Dunked in sweet coconut glaze and sprinkled with flaked coconut, these beauties are perfect for weekend brunch, Easter, a sunny spring afternoon… essentially any day that needs a little sweetness.
With a triple dose of coconut (coconut milk, coconut extract, and flaked coconut), these doughnuts are simply irresistible. Wishing you all a wonderful Easter weekend!
- 2 cups cake flour (see note below)
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup full fat coconut milk
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 1/2 tsp Watkins coconut extract
- 1/2 tsp Watkins baking vanilla extract
- 1 Tbsp unsalted unsalted butter, melted
- 1/8 tsp salt
- 3 Tbsp full fat coconut milk
- 1/4 tsp Watkins coconut extract
- 1/4 tsp Watkins baking vanilla extract
- 3/4 cup powdered sugar, sifted
- 1 cup sweetened flaked coconut
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine coconut milk, eggs, melted butter, and extracts in a medium bowl; add to flour mixture and fold in just until incorporated.
- Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
- Set rack with cooled doughnuts over a piece of waxed paper. For the glaze, whisk together melted butter, salt, coconut milk, extracts, and powdered sugar in a small bowl. Dip doughnut tops into glaze, sprinkle with flaked coconut, and let glaze set before serving.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Keywords: Coconut, Coconut Milk, Doughnut
Disclosure: This post is sponsored by The Watkins Co. All opinions expressed are my own.