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.
Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 163 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
BAKED COCONUT DONUTS
Here you get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you'll find plenty of coconut flavor through every layer. One dreamy donut!
Provided by Jaclyn
Categories Dessert
Time 34m
Number Of Ingredients 16
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
Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 127 mg, Sugar 17 g, ServingSize 1 serving
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
- In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
- Bake 12 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
COCONUT ALMOND BAKED DOUGHNUTS
Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut, without having to heat up a big pot of oil, is appealing. That said, I think that baked doughnuts are in a completely separate category than regular doughnuts. They're wonderful, but more in line with cakes and cupcakes than a true doughnut. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.
Provided by Samantha Seneviratne
Categories dessert
Time 1h20m
Yield 6 doughnuts
Number Of Ingredients 14
Steps:
- For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
- In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
- Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
- For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
- Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.
BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE
Coconut lovers will gobble up our baked coconut doughnuts with coconut glaze. Ready in only 20 minutes.
Provided by Bree Hester
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
- Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.
Nutrition Facts : ServingSize 1 Serving
More about "baked coconut doughnuts recipes"
BAKED COCONUT DONUTS – MILDLY MEANDERING
From mildlymeandering.com
4.5/5 (26)Total Time 25 minsCategory BreakfastCalories 371 per serving
- In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar. Mix until combined. In a separate bowl, combine milk, eggs, butter, vegetable oil, and coconut emulsion. Mix the wet ingredients until well combined before adding in the dry ingredients. Stir until just combined.
- Transfer the donut batter into a piping bag and cut off the tip. Pipe the batter into the donut pan so that the batter goes 2/3 of the way up the molds in the pan. Place in oven and bake for 10-12 minutes. If you stick a toothpick in to the donuts, it should come out clean when they are done. Remove from oven and transfer to a cooling rack.
- Once the donuts are completely cooled, mix together the ingredients for the icing. Dip each donut in the icing or drizzle it on top. Sprinkle shredded coconut on top and serve immediately.
BAKED COCONUT DONUTS TOPPED WITH COCONUT - TASTE …
From tasteandtellblog.com
Reviews 45Category BreakfastCuisine AmericanEstimated Reading Time 4 mins
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the coconut milk, eggs, coconut extract, butter and oil. Stir the dry ingredients into the wet ingredients, mixing just until combined.
- Transfer the batter to a large zip top bag and cut off one corner. Pipe the batter into the donut pan, filling each about 2/3 full.
- Bake the donuts for about 10 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
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