Baked Coconut Doughnuts Recipes

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 DOUGHNUTS

Steps:

• Preheat the oven to 350°F with a rack placed in the center of the oven.
• In the bowl of an electric mixer, beat the butter until it is creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until it is fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut. In a measuring cup, stir in the coconut extract (or vanilla and almond extracts) into the coconut milk. Add the flour mixture in increments to the butter mixture, alternating with the milk. Beat until just combined.
• Fill the doughnut pan about 2/3 full. Bake for about 18-20 minutes or until golden brown. Gently remove the doughnuts from the pan.
• Make the glaze by stirring together the powdered sugar, lime juice, and coconut milk until smooth.
• Dip the doughnuts in the glaze and let the excess drip off, then dip it into the coconut to coat. Let it cool on a wire rack...or enjoy immediately.