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(Baked) Pina Colada Donuts

Ashley Manila
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Ingredients
 

  • Yields 6 baked donuts with buttercream
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil
  • 1/4 cup crushed pineapple in its juice
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, very soft
  • 1 1/2 cups confectioners sugar
  • 1/4 teaspoon salt
  • 2 tablespoons coconut milk
  • 1 teaspoon pure vanilla extract
  • *Coconut, maraschino cherries, and chopped pineapple for garish (optional)

Instructions
 

  • Preheat oven to 350 degrees (F). Generously spray a donut pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking powder, salt, and sugar.
  • In a small bowl, whisk together coconut milk, melted coconut oil, pineapple, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
  • Place a large ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each donut mold should be about two-thirds full.
  • Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
  • Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely (!!!) before icing.
  • To make the buttercream -
  • In a medium bowl or the body of a stand mixer beat the butter until light and fluffy. Add the powdered sugar and salt. Add coconut milk and vanilla extract; beat until smooth.
  • Pour butter cream into a piping bag, or you can just spread it on the donuts with a knife.
  • Once donuts are cooled, ice each donut, then top with a cherry, some pineapple, and a dash of coconut. DIG IN!
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