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.
Baked Coconut Donuts with Key Lime Glaze
2018-06-12 08:20:15
Serves 12
Prep Time
20 min
Cook Time
10 min
Total Time
45 min
Nutrition Facts
Serving Size
98g
Servings
12
Amount Per Serving
Calories 317
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 42mg
14%
Sodium 182mg
8%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
4%
Sugars 21g
Protein 4g
Vitamin A
3%
Vitamin C
6%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- FOR THE COCONUT DONUTS
- 2 ¼ cups all purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- 2/3 cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp real coconut extract
- ½ tsp vanilla extract
- 1 cup canned light coconut milk
- 1 tbsp fresh lemon juice
- FOR THE KEY LIME GLAZE
- 1 cup powdered sugar, sifted
- 1 tbsp key lime or lime juice
- 1 tbsp milk
- Zest of 2 key limes or 1 lime
- 1 drop green food colouring (optional)
Instructions
- FOR THE COCONUT DONUTS
- Preheat over to 400 degrees
- 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.
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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This looks delicious! …beautiful photos!
Thanks for sharing
Elle
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