Coconut Glazed Baked Doughnuts Recipes

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.

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 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.

COCONUT GLAZED BAKED DOUGHNUTS

Steps:

• Preheat the Oven to 375*
• 1. In a mixing bowl, mix together flour, sugar, baking powder, nutmeg, salt, and cinnamon.
• 2. Continue mixing in milk along with the vinegar, and then beat in the eggs, oil, water, and vanilla until well combined.
• 3. Spray a mini muffin pan with non stick cooking spray, then place a little ball of dough in each tin, this should make at least 16 doughnut holes.
• 4. Bake at 375* for 10-12 minutes or until browned on top.
• 5. Mix together the powdered sugar, milk, and vanilla. Set aside.
• 6. Place about a cup of the shaved coconut on a plate.
• 7. Roll each doughnut hole in the powdered sugar mixture, then coat with the shaved coconut. Repeat for each doughnut hole then serve.

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.