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Baked Coconut Doughnuts

Baked Coconut Doughnuts

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 14 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Baked coconut doughnuts dunked in sweet coconut glaze and sprinkled with flaked coconut make the perfect treat! Recipe makes 14 doughnuts.


Ingredients

Doughnuts

  • 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 coconut extract
  • 1/2 tsp vanilla extract

Glaze

  • 1 Tbsp unsalted unsalted butter, melted
  • 1/8 tsp salt
  • 3 Tbsp full fat coconut milk
  • 1/4 tsp coconut extract
  • 1/4 tsp vanilla extract
  • 3/4 cup powdered sugar, sifted

Topping

  • 1 cup sweetened flaked coconut

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.