Toasted Coconut Donuts

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 245kcal

Author: Lord Byron's Kitchen

In our home, Christmas would not be Christmas without a confection prepared with coconut and these Toasted Coconut Donuts hit the mark! These are baked and not fried so they are super light! Imagine an old-fashioned glazed donut but with the addition of nutty, crispy toasted coconut - yum!

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Ingredients

For the Donut

2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup toasted coconut
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup butter
1/4 cup vegetable oil
2 teaspoons coconut extract

For the Glaze

3 cups confectioner's sugar
2 teaspoons coconut extract
2-3 tablespoons milk
1/2 cup toasted coconut

Instructions

Preheat your oven to 425 degrees. Lightly spray a donut pan with cooking spray and set aside.
In a large bowl, beat together the milk, sour cream and eggs.
Next, beat in the butter, vegetable oil, and coconut extract.
Add the flour, baking powder, baking soda, sugar, and toasted coconut. Beat into the wet ingredients.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
When the donuts have fully cooled, whisk together the confectioner's sugar, coconut extract, and milk until the icing is smooth and consistent.
Transfer the glaze to a resealable bag and cut a small tip from one of the lower corners.
Drizzle the glaze over the donuts in a zig-zag pattern. Immediately sprinkle over some of the toasted coconut.
Allow glaze to firm up before serving. Enjoy!

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