Baked Coconut Donuts
Here you get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you'll find plenty of coconut flavor through every layer. One dreamy donut!
- Prep time
- 25 min
- Cook time
- 9 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 eggs
- 1 tsp real coconut extract
- 1/2 tsp vanilla extract
- 1 cup (235ml) canned light coconut milk
- 1 Tbsp lemon juice
- 1 1/2 cups (177g) powdered sugar
- 3 Tbsp (45ml) milk, (or as needed)
- 1 1/2 Tbsp (21g) salted butter, (melted)
- 1/2 tsp real coconut extract
- 3/4 cup (56g) finely shredded coconut, (toasted or untoasted)
Instructions
- 1
Preheat oven to 400 degrees.
- 2
In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- 3
In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
- 4
Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
- 5
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.
- 6
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.
- 7
Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
- 8
Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
- 9
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.
- 10
For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
- 11
Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
- 12
Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
- 13
Recipe source: Cooking Classy