Coconut Cream Baked Doughnuts
This doughnut is for all my fellow coconut lovers out there that just can't get enough! The tender coconut cream baked doughnut dipped in coconut glaze, and finally topped with unsweetened coconut flakes.
Servings: 10 Doughnuts
Calories: 238kcal
Ingredients
Coconut Doughnuts
- 250 g All Purpose Flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¼ Baking soda
- 30 Melted & Cooled Unsalted Butter
- 1 Egg
- 75 g Sugar
- 140 g Coconut Milk
- 1 teaspoon Coconut Extract
- 125 g Sour Cream
- 10 g Unsweetened Coconut Flakes
Coconut Glaze
- 120 g Powdered Sugar
- 1 teaspoon Coconut Extract
- 1 tablespoon Coconut Milk
- Unsweetened Coconut Flakes for Garnish
Instructions
Coconut Cream Doughnuts
- First off, preheat your oven to 350 degrees F before making your doughnut batter.
- In a medium bowl whisk together the flour, baking powder, salt and baking soda and set aside.250 g All Purpose Flour, 2 teaspoon Baking powder, ½ teaspoon Salt, ¼ Baking soda
- Then in a larger bowl, whisk together the butter, egg, sugar, coconut milk, coconut extract, and sour cream mixing together until everything has fully combined. Finally, sprinkle and mix in unsweetened coconut flakes.30 Melted & Cooled Unsalted Butter, 1 Egg, 75 g Sugar, 140 g Coconut Milk, 1 teaspoon Coconut Extract, 125 g Sour Cream, 10 g Unsweetened Coconut Flakes
- Add the dry ingredients to the wet ingredients until combined.
- Next, it’s time to pipe the doughnut batter into squeeze out all air and snip one corner creating a small hole. Spray donut hole pan with a light layer of non-stick cooking spray.
- Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 9-11 minutes. After the doughnuts pass the toothpick test, remove them from the oven and let them cool on a baking tray. Do not glaze doughnuts until they have completely cooled.
Coconut Glaze
- Whisk together powdered sugar, coconut extract and coconut milk in a medium bowl to make your glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. As the glaze starts to dry, add a few flakes of coconut flakes for garnish!120 g Powdered Sugar, 1 teaspoon Coconut Extract, 1 tablespoon Coconut Milk, Unsweetened Coconut Flakes for Garnish
Notes
Technically, you can store cake doughnuts in an air-tight container in a dry, cool space for up to two days. This being said, I would highly recommend baking and enjoying these Coconut Cream doughnuts rather promptly! Doughnuts are best straight from the oven or fryer as their cake-like consistency can dry out quite quickly.
Nutrition
Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 92mg | Fiber: 1g | Sugar: 20g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
