If you are going to splurge on National Doughnut Day, it should be with toasted coconut cake doughnuts from Havoc in the Kitchen. Fans of pina coladas, Southern coconut cake and macaroons will go (coco)nuts (pun very much intended) for this doughnut recipe. The soft and moist doughnuts are baked and generously topped with a coconut flavored glaze and toasted shredded unsweetened coconut. The only adjustment I made is substituting cow's milk for coconut milk for that extra layer of coconut flavor. I like to serve these doughnuts with a fresh tropical fruit salad.
Coconut Cake Doughnuts
Recipe from Havoc in the Kitchen
For the Doughnut Batter:
2 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda pinch of salt
1/2 cup granulated sugar
1/4 butter, melted
1 cup milk, 1-2% fat
1/4 cup olive oil
2 large eggs
2 teaspoons vanilla extract soften butter or cooking spray, for tins
For the Glaze:
1 1/2 cups powdered sugar (+ a few tablespoons)
1 teaspoon (or to taste) coconut extract
1 tablespoon milk (+ a teaspoon)
1 cup shredded coconut (I prefer unsweetened, but that's up to you)
For full recipe instructions, click here.
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