Hello Lark & Linen readers, Kaylee here from The Blondielocks back with a summer treat that ticks all the right dessert boxes: baked coconut donuts with a key lime glaze! These little guys pack a delicious punch with their cakey meets coconuty base, a zesty lime glaze, and a fabulous crunch, thanks to the toasted coconut flakes. I may be a little late to the National Donut Day party but trust me when I say you’ll be holding yourself back from eating this entire batch and going back to make seconds.
In a mixing bowl whisk together flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, cream butter and sugar. Add vegetable oil after the butter and sugar has been creamed.
Mix in one egg at a time, add coconut extract and vanilla extract
Add 1/3 flour mixture and then mix on low to combine. Mix in ½ coconut milk, and the lemon juice.
Mix in another 1/3 of the flour mixture followed by the remaining ½ can of coconut milk. Mix in the last 1/3 of the flour mixture.
Gently fold the batter with a rubber spatula to make sure everything is incorporated.
Spray donut pants with a non-stick baking spray and transfer the bapper into a large piping bag or ziplock freezer bag. If you’re using a freezer bag, cut a small hole at the corner of the bag. If your using a piping bag, don’t add a tip.
Pipe batter into pans in an even, circular motion. Hit donut pan on the counter a few times so that the dough evenly disperses.
Bake donuts in the over for 8-11 minutes depending on your over.
Remove from over and allow donuts to cool in the pan for at least 3 minutes and then invert onto a wire rack to cool completely before glazing.
FOR THE KEY LIME GLAZE
In a medium bowl, whisk ingredient’s together to get the desired consistency. If the mixture if too thick add more milk ¼ tsp at a time. Invert the donut into the glaze, allowing any excess to drip off. Place on a wire rack and top with toasted coconut flakes.
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