Baked Coconut Donuts Recipes

BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

BAKED COCONUT DONUTS

Steps:

• Preheat the oven to 325F. Spray a donut pan with cooking spray.
• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the coconut milk, eggs, coconut extract, butter and oil. Stir the dry ingredients into the wet ingredients, mixing just until combined.
• Transfer the batter to a large zip top bag and cut off one corner. Pipe the batter into the donut pan, filling each about 2/3 full.
• Bake the donuts for about 10 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
• Once the donuts are cool, make the icing:
• In a bowl, whisk together the powdered sugar, coconut milk and coconut extract. Carefully dip the tops of the donuts into the icing. (The icing is a little bit thicker, so use a spoon to spread the icing if needed.)
• Immediately dip into toasted coconut. Return the donuts to a wire rack for the icing to set up.

BAKED COCONUT DONUTS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
• Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
• Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice.
• Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated.
• Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
• Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
• Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.
• For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
• Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
• Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
• Recipe source: Cooking Classy

BAKED COCONUT DONUTS

Steps:

• Preheat the oven to 325 degrees and spray a donut pan with nonstick spray. Set aside.
• In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar. Mix until combined. In a separate bowl, combine milk, eggs, butter, vegetable oil, and coconut emulsion. Mix the wet ingredients until well combined before adding in the dry ingredients. Stir until just combined.
• Transfer the donut batter into a piping bag and cut off the tip. Pipe the batter into the donut pan so that the batter goes 2/3 of the way up the molds in the pan. Place in oven and bake for 10-12 minutes. If you stick a toothpick in to the donuts, it should come out clean when they are done. Remove from oven and transfer to a cooling rack.
• Once the donuts are completely cooled, mix together the ingredients for the icing. Dip each donut in the icing or drizzle it on top. Sprinkle shredded coconut on top and serve immediately.

COCONUT ALMOND BAKED DOUGHNUTS

Steps:

• For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
• In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
• Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
• For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
• Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.

GLUTEN-FREE BAKED COCONUT DONUTS

Steps:

• Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

COCONUT VANILLA DOUGHNUTS

Steps:

• Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
• Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
• In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
• Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
• Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
• Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
• To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.