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Glazed Coconut Donuts

Ashley Manila
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Ingredients
 

  • 1 cup + 2 tablespoons all-purpose baking flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup full-fat coconut milk
  • 2 1/2 tablespoons coconut oil, at room temperature
  • 1 large egg, at room temperature

For the glaze:

  • 2 tablespoons coconut milk
  • 1 cup confectioners' sugar
  • 1 cup coconut, toasted

Instructions
 

  • Preheat oven to 350 degrees (F).
  • Lightly grease a doughnut pan; set aside.
  • In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the coconut milk, coconut oil, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
  • Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

For the glaze:

  • Combine coconut milk and confectioners' sugar in a large bowl wide enough for dipping the donuts. Mix until the mixture has been fully combined. Add a touch more milk if the glaze seems too thick; add a touch more sugar if the glaze seems too thin.
  • Dip the top of each donut in the glaze, then dip the glazed donut in the toasted coconut. Repeat with all donuts.
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