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 all-purpose flour 190 grams
- 2/3 cup granulated sugar 160 grams
- 2 tablespoons cornstarch 15 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch nutmeg freshly ground
- 2/3 cup coconut milk 160 milliliters
- 2 egg large
- 2 tablespoons butter melted and slightly cooled, unsalted
- lime zest from 2 limes
- 1 teaspoon vanilla extract
Lime Glaze:
- 1 1/2 cups powdered sugar 170 grams
- 2 tablespoons lime juice 30 milliliters
- 1 tablespoon milk 15 milliliters
Additional toppings:
- coconut toasted, unsweetened, finely shredded
- lime zest
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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