Coconut Lime Baked Donuts
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Coconut Lime Baked Donuts
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A recipe for Coconut Lime Baked Donuts! These easy, baked doughnuts are topped with a sweet lime glaze, toasted coconut, and lime zest for a fun, refreshing treat.
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Ingredients
- 1 1/2 cups (190 grams) all-purpose flour
- 2/3 cup (160 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch freshly ground nutmeg
- 2/3 cup (160 milliliters) coconut milk
- 2 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- Zest from 2 limes
- 1 teaspoon vanilla extract
Lime Glaze:
- 1 1/2 cups (170 grams) powdered sugar
- 2 tablespoons (30 milliliters) lime juice
- 1 tablespoon (15 milliliters) milk
Additional toppings:
- Unsweetened, finely shredded coconut toasted
- lime zest
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Instructions
To make the doughnuts:
- Preheat oven to 350˚F (180˚C). Lightly grease 2-3 doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
- In a small bowl, whisk together the coconut milk, eggs, butter, lime zest, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes.
- Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the glaze:
- In a medium bowl, whisk together the powdered sugar and lime juice. Slowly add milk until smooth. If too thin, add more powdered sugar. If too thick, add more milk or lime juice to taste.
- Immediately dip the tops of the doughnuts in the glaze and top with toasted coconut and lime zest. Allow to set briefly before serving.
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