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white coconut donuts
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Coconut Donuts

By: Lyndsay // Coco Cake Land

ingredients

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

instructions

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.
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