Coconut donuts

115 gr (1/2 cup) butter
3/4 cup sugar
1 large egg
1 1/2 cup flour
2 1/4 tsp baking powder
1/4 tsp salt
1/2 cup shredded coconut
1/2 cup (light) coconut milk
1/4 tsp vanilla extract
1/4 tsp almond extract

1 1/2 cup icing sugar
1 tbsp lime juice
2-3 tbsp (light) coconut milk
1 cup shredded coconut


Preheat the oven to 175°C (350°F).

Whisk the butter in a mixer until it becomes creamy. Add the sugar and mix until it becomes fluffy. Add the egg and whisk until everything is well incorporated.

Mix in another bowl: flour, baking powder and salt. Add the shredded coconut.

Put the coconut milk in a small bowl and stir in the vanilla and almond extracts.

Add the flour mix and the milk mix into the butter by alternating, a little at a time. Mix until everything is just incorporated, not too long.

Pipe the dough into a donut pan. I snip the corner of a big ziplock bag and put it in a big glass, that way it’s easy to but the dough in.

Bake for 18-20 minutes or until the donuts are light brown. Then remove them from the pan and let them cool.

Mix together the icing sugar, lime juice and coconut milk. Dip the donuts in the icing and then into the shredded coconut.



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