Baked Coconut Donuts
User Reviews
5
Baked Coconut Donuts
Description
This recipe blends all-purpose flour with baking powder and salt for leavening and structure. Butter, sugar, and vegetable oil combine for fat and sweetness, enriched with eggs, coconut extract, and vanilla for flavor. Coconut milk and lemon juice add moisture and subtle acidity, enhancing the texture and taste.
The batter is carefully mixed in portions to maintain lightness, then piped into greased donut pans. Baking at 400°F for 8-11 minutes produces donuts with a tender crumb. Cooling briefly before removing helps maintain shape.
Glazing involves powdered sugar, milk, melted butter, and coconut extract, poured over the cooled donuts and topped with shredded coconut for flavor and visual appeal. The glaze adds sweetness and a moist surface that complements the coconut topping.
Ingredients
- 2 1/4 cups (320g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 3/4 tsp salt
- 2/3 cup (140g) granulated sugar
- 1/4 cup (57g) unsalted butter softened
- 1/4 cup (60ml) vegetable oil or canola oil
- 2 large egg
- 1 tsp coconut extract real
- 1/2 tsp vanilla extract
- 1 cup (235ml) coconut milk canned, light
- 1 Tbsp lemon juice
Glaze and topping
- 1 1/2 cups (177g) powdered sugar
- 3 Tbsp (45ml) milk or as needed
- 1 1/2 Tbsp (21g) butter melted, salted
- 1/2 tsp coconut extract real
- 3/4 cup (56g) coconut toasted or untoasted, finely shredded
Instructions
- 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
User Reviews
Overall Rating
5
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