Best 3 Baked Coconut Doughnuts With Coconut Glaze Recipes

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.

GLUTEN-FREE BAKED COCONUT DONUTS

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.

BAKED COCONUT DONUTS

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