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!
Provided by Jaclyn
Categories Dessert
Time 34m
Number Of Ingredients 16
Steps:
- 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
Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 127 mg, Sugar 17 g, ServingSize 1 serving
BAKED COCONUT DOUGHNUTS
Steps:
- Preheat the oven to 350°F with a rack placed in the center of the oven.
- In the bowl of an electric mixer, beat the butter until it is creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until it is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut. In a measuring cup, stir in the coconut extract (or vanilla and almond extracts) into the coconut milk. Add the flour mixture in increments to the butter mixture, alternating with the milk. Beat until just combined.
- Fill the doughnut pan about 2/3 full. Bake for about 18-20 minutes or until golden brown. Gently remove the doughnuts from the pan.
- Make the glaze by stirring together the powdered sugar, lime juice, and coconut milk until smooth.
- Dip the doughnuts in the glaze and let the excess drip off, then dip it into the coconut to coat. Let it cool on a wire rack...or enjoy immediately.
Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 163 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
GLUTEN-FREE BAKED COCONUT DONUTS
Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze gets its pretty-in-pink hue from freeze-dried raspberries. Top off each donut with a sprinkling of shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Yield Makes about 15
Number Of Ingredients 15
Steps:
- Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
- Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
- Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
CHOCOLATE ALMOND BREAKFAST DONUTS
I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.
Provided by Chef John
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
- Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
- Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
- Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
- Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 13.6 g, Cholesterol 62 mg, Fat 19.3 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 306.5 mg, Sugar 7 g
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