Coconut Donuts
These baked coconut donuts are soft, fluffy, and packed with coconut flavor. They are topped with a sweet coconut glaze and shredded coconut, making them perfect for breakfast or dessert. This recipe uses simple ingredients and is easy to prepare with a donut pan.
Ingredients
Donuts:
- 2 cups all-purpose or cake flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup full-fat coconut milk
- 2 eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
Glaze:
- 3/4 cup powdered sugar, sifted
- 3 tablespoons coconut milk
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (or 425°F for a different texture) and grease a donut pan with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, combine coconut milk, eggs, melted butter, coconut extract, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients and fold until just combined (avoid overmixing).
- Pipe batter: Transfer the batter to a piping bag and fill each donut mold about 3/4 full.
- Bake: Bake for 8-12 minutes or until the tops spring back when lightly touched. Cool on a wire rack.
- Prepare glaze: Whisk together the powdered sugar, coconut milk, melted butter, extracts, and salt until smooth.
- Decorate: Dip cooled donuts into the glaze and sprinkle shredded coconut on top. Let the glaze set before serving