Toasted Coconut Cake Doughnuts
Nov 2, 2023 20:07:23 GMT -5
Post by Honoria on Nov 2, 2023 20:07:23 GMT -5
TOASTED COCONUT CAKE DOUGHNUTS
yield 6 DOUGHNUTS
prep time 15 MINUTES
cook time 27 MINUTES
INGREDIENTS
FOR THE DOUGHNUTS:
1 cup (85g) sweetened shredded coconut
1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup coconut milk*
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
2 to 3 tablespoons coconut milk*
INSTRUCTIONS
TO MAKE THE DOUGHNUTS:
Preheat oven to 350°F. Grease a 6-cavity doughnut pan.
Line a rimmed baking sheet with parchment paper or aluminum foil. Spread the coconut in a single layer on the pan.
Bake for 1o to 12 minutes, stirring occasionally, until toasted. Set aside to cool.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the coconut milk.
Set aside about 1/4 cup of the toasted coconut for garnish. Stir the remainder into the batter.
Divide the batter among the cavities in the pan, filling them almost to the top with 4 to 5 tablespoons of batter. Use a small spoon or spatula to spread the batter evenly.**
Bake 12 to 15 minutes, or until the doughnuts are golden brown, and a pick inserted into the center comes out clean.
Cool in the pan for 5 minutes. Then transfer the doughnuts to a wire rack to cool completely.
TO MAKE THE GLAZE:
Whisk together the confectioners' sugar and 2 tablespoons of coconut milk. Add more milk, about a teaspoonful at a time, if needed to attain the desired consistency. It should be thick yet pourable.
Dip each doughnut into the glaze, or spoon the glaze over the top of each doughnut.
Sprinkle with the reserved toasted coconut.
Allow the glaze to set for about 5 minutes before serving.
NOTES
*I use canned coconut milk. Be sure to stir it well before using. **Aim for between 3/4 full and the top, but be sure not to overfill or the doughnuts will bake over the top and the center. Be sure to spread the batter well so there aren't any gaps in the batter. A piping bag is another option for filling the pan well. If you do overfill, you can always use a thin knife to trim the sides and/or middle of the doughnuts.
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yield 6 DOUGHNUTS
prep time 15 MINUTES
cook time 27 MINUTES
INGREDIENTS
FOR THE DOUGHNUTS:
1 cup (85g) sweetened shredded coconut
1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup coconut milk*
FOR THE GLAZE:
1 cup (110g) confectioners' sugar, sifted
2 to 3 tablespoons coconut milk*
INSTRUCTIONS
TO MAKE THE DOUGHNUTS:
Preheat oven to 350°F. Grease a 6-cavity doughnut pan.
Line a rimmed baking sheet with parchment paper or aluminum foil. Spread the coconut in a single layer on the pan.
Bake for 1o to 12 minutes, stirring occasionally, until toasted. Set aside to cool.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the coconut milk.
Set aside about 1/4 cup of the toasted coconut for garnish. Stir the remainder into the batter.
Divide the batter among the cavities in the pan, filling them almost to the top with 4 to 5 tablespoons of batter. Use a small spoon or spatula to spread the batter evenly.**
Bake 12 to 15 minutes, or until the doughnuts are golden brown, and a pick inserted into the center comes out clean.
Cool in the pan for 5 minutes. Then transfer the doughnuts to a wire rack to cool completely.
TO MAKE THE GLAZE:
Whisk together the confectioners' sugar and 2 tablespoons of coconut milk. Add more milk, about a teaspoonful at a time, if needed to attain the desired consistency. It should be thick yet pourable.
Dip each doughnut into the glaze, or spoon the glaze over the top of each doughnut.
Sprinkle with the reserved toasted coconut.
Allow the glaze to set for about 5 minutes before serving.
NOTES
*I use canned coconut milk. Be sure to stir it well before using. **Aim for between 3/4 full and the top, but be sure not to overfill or the doughnuts will bake over the top and the center. Be sure to spread the batter well so there aren't any gaps in the batter. A piping bag is another option for filling the pan well. If you do overfill, you can always use a thin knife to trim the sides and/or middle of the doughnuts.
link
