Coconut Doughnuts
Who doesn't love a coconut doughnut? And this lower-calorie version is baked in a doughnut pan, rather than fried.
Prep
20 mins
Bake
12 to 14 mins
Total
40 mins
Instructions
Prevent your screen from going dark as you follow along.
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Preheat the oven to 375°F. Butter or grease your standard doughnut pan.
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To make the doughnuts: Whisk together the dry ingredients.
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In a separate bowl, beat the egg, water, oil, and flavor until frothy.
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Pour the liquid mixture over the dry ingredients, and stir until well combined.
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Fill each doughnut form about half full, using ¼ cup batter.
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Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top.
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Cool for a few minutes, then spread with glaze, or dust with powdered sugar.
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To make the glaze: Whisk together the confectioners' sugar, flavor, and heavy cream until smooth, adding more cream until glaze is the consistency of molasses.
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Dip the tops of the doughnuts in the glaze or use a spatula to spread the glaze onto the doughnuts.
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Sprinkle over the toasted coconut, and allow the glaze to set before serving.
Tips from our Bakers
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Prefer sugar-dusted doughnuts instead of glazed? Whisk or sift ½ cup confectioners' sugar with ½ cup coconut milk powder. Place into a bag. Shake slightly warm donuts gently in the bag to coat.
