I’ll have a side of tropical with my donuts, please! I know it’s summer but that doesn’t mean you ONLY have to eat frozen stuff. Donuts are still totally face cram-able! This coconut donut recipe’s got rich coconut milk, the flavours of vanilla, nutmeg and almond, topped with a creamy sugar glaze and a coating of white unsweetened coconut flakes. Cram jam!
For The Donuts
¼ cup unsalted butter
¼ cup vegetable oil
½ cup granulated white sugar
⅓ cup golden brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 ⅔ cup all purpose flour
1 cup coconut milk
For The Glaze
2 cups of icing sugar
10+ teaspoons of coconut milk (add more or less coconut milk to get the desired glaze consistency! I like my glaze on the thicker side).
Large white unsweetened coconut flakes
Make The Donuts
Preheat the oven to 400 degrees. Oil your donut baking pans with a small amount of vegetable oil.
In a medium bowl, cream together the butter, oil and sugars until smooth and creamy.
Add the eggs, mixing to combine.
Stir in the baking powder, baking soda, nutmeg, salt and vanilla and almond extract.
Add the flour into the wet mixture, alternating with the coconut milk until combined. Do not overmix.
Fill your donut pans 3/4 full with the donut batter. Tip: Use a piping bag or large ziploc bag to fill the donut cavities; fill the bag first with batter, then snip a ¼ inch hole in the bag’s tip and pipe into the cavities.
Bake at 400 degrees for 7-8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake!
Remove donuts from pans and let cool on wire racks.
Make The Glaze
In a medium bowl, whisk together icing sugar and coconut milk until combined.
Once donuts are completely cooled, dunk into the glaze!
Fill another bowl with the white coconut flakes; while the glaze is still wet, dunk into the coconut flakes bowl, coating the donut.
Happy donut making and eating, cake pals! xo Lyndsay
Glazed + Confused: Donut Try To Deny The Power Of Donuts
I’ve started a new club. Cone head club. It’s for you and me. The wild and crazy ice cream cone fanatics. Soft serve, gelato, classic hard scoop, homemade – ice cream cones are golden, the trophy of summer, cold, sweet and creamy, cooling you down with each lick, temporary melting bliss. All these snaps are from my Coco Cake Land Instagram… yeah, I eat a lot of ice cream. You’re a conehead. I’m a conehead. Let’s celebrate summer – raise a cone, tag #coneheadclub, jump in a pool, drink an icy drink!
Want to make your own? Here’s some ice cream dreamy links for you:
I’ve always been pretty obsessed with buttercream roses. They’re at once frilly and beautiful, but also hokey and supermarket sheet cake-like, yet still vintage and hearkening back to classic cake decoration and steady piping hands. I wanted to make a cake that overflowed with buttercream flower piped insanity, in bright colours and using a few fun techniques – I’d say the cake turned out pretty 1980s which I love! You can see the entire buttercream flower cake tutorial over on the Craftsy blog!
Speaking of crazy cakes: there are SO many beautiful and original cakes over on Saveur this week, celebrating their 20th birthday! Check out 21 Cakes for Our 20th Birthday and get ready to both drool, dream and punch yourself for not being able to eat your computer screen.
Roar! This little cutie might just be the easiest animal cake you’ll ever make, not to mention the cutest. Check out the full lion cake DIY over at one of my favourite children’s blogs, Handmade Charlotte!
Tart, tangy and milky red currant popsicles! Teddy got a lesson in exchange for goods at the Vancouver Farmers Market a few weekends ago. We were weighing a brown bag of English snap peas and then a glistening pile of teensy red globes dangling from thin delicate stems caught my eye – red currants! They were so pretty I knew I had to bring them home. The market reminds me of playing “grocery store” or “restaurant” (we would serve raw dry spaghetti and water) when we were kids – it’s so fun to do the money exchange. I gave Teddy a little wooden coin worth $5 of farmers market money, told him to give it to the vendor, and he watched as we got a pretty basket of red currants in return!
We cruised home with the English snap peas and the currants, our bellies full of buttery buckwheat crepes. The red currants burst in your mouth like tart, fruity roe with the flavour of a lightly sour raspberry. These popsicles have an almost yogurt-like tartness from the red currants – a sweet, creamy and summery treat!
Red Currant Popsicles
For The Popsicles
2 cups of red currants
¼ cup water
¼ cup sugar
¼ cup sweetened condensed milk
1 300 ml can of evaporated milk
½ cup whole milk
Make The Popsicles
Give the currants a gentle wash and remove the stems.
In a medium saucepan, add currants, water and sugar. Bring to a low boil on medium heat. Remove from stovetop.
Using another medium sized bowl, strain the mixture through a sieve into the bowl to remove seedy bits.
Add the sweetened condensed milk, evaporated milk and whole milk to the bowl.
Using an immersion blender or a regular blender, blend the ingredients until smooth, pink and creamy.
Pour into popsicle molds – I use a liquid measuring cup for this job for ease of pouring!
Freeze popsicles for 30 minutes until set up, then add the sticks. This keeps the sticks from shuffling around in popsicle liquid and gives them a straighter appearance.
Freeze for 6 hours or overnight until completely firm.
Happy summer days! I had to share a few of my blog pals’ INSANEO delicious looking popsicle recipes of late, too: