Chocolate Coconut Cream Donuts

Name: Chocolate Coconut Cream Donuts
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 6 baked donuts
Ingredients: 1 cup all purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1/4 cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional, but adds a really nice flavor); 1 large egg, at room temperature; 2 1/2 tablespoons coconut oil (or unsalted butter), melted; 1/2 cup coconut milk (regular cow's milk will work fine); 3 ounces cream cheese, very soft; 3 tablespoons unsalted butter, very soft; 1 teaspoon pure vanilla extract; 1/4 teaspoon coconut extract; 1 and 1/2 cups confectioners' sugar, sifted; 1-2 tablespoons coconut milk; 1 cup shredded coconut, toasted, for decorating

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Prep Time
7 mins
Cook Time
7 mins
Total Time
20 mins
Servings
6 baked donuts
Course
Breakfast, Cake, Others

Chocolate Coconut Cream Donuts

Iris Warren

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Fluffy Chocolate Coconut Donuts are topped with Coconut Cream Cheese Frosting and Toasted Coconut. Baked, not fried, these can be ready in 20 minutes!

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Ingredients

Servings

For the Chocolate Coconut Donuts:

1 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional, but adds a really nice flavor)
1 large egg, at room temperature
2 1/2 tablespoons coconut oil (or unsalted butter), melted
1/2 cup coconut milk (regular cow's milk will work fine)

For the Coconut Cream Cheese Frosting:

3 ounces cream cheese, very soft
3 tablespoons unsalted butter, very soft
1 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
1 and 1/2 cups confectioners' sugar, sifted
1-2 tablespoons coconut milk
1 cup shredded coconut, toasted, for decorating

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Instructions

For the Chocolate Coconut Donuts:

Preheat oven to 350 degrees (F).
Lightly grease a donut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.

For the Coconut Cream Cheese Frosting:

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla and coconut extracts on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the coconut milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.

To Toast the Coconut:

Preheat the oven to 350 degrees. Spread coconut out in a single layer on a small baking sheet. Bake for 4-5 minutes, or until lightly golden brown. Cool before using.