Coconut Cake Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Canned Goods

  • 5 tbsp Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Cake flour
  • 1 cup Coconut sugar
  • 1/8 tsp Salt
  • 1 1/2 cups Sugar, powder
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Coconut flakes, sweetened

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Buttermilk

Found on willcookforsmiles.com

Description

Ingredients

• 1½ cups cake flour
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• 1 cup coconut sugar*
• 1 egg
• ½ cup buttermilk
• 2 Tbsp coconut milk
• 2 Tbsp melted unsalted butter
• 1 tsp vanilla extract
• __
• 1½ cups powder sugar
• 3 Tbsp coconut milk
• 1 tsp vanilla extract
• __
• 1½ -2 cups coconut flakes (sweetened)

Directions

• Preheat oven to 350 and grease a donut pan.
• In a large mixing bowl, whisk egg, sugar, buttermilk, coconut milk, melted butter and vanilla extract together until smooth.
• Sift in all dry ingredients and whisk until all incorporated.
• Transfer batter into a piping bag. (You may have to do it in two takes or the bag will be too full to pipe.)
• Cut the tip off both piping bag, leaving only about ½ inch opening.
• Squeeze batter into the donut cups of the pan, filling them. Make sure there is an even amount of batter all around.
• Bake for 10-11 minutes and cool on the wire rack until they can be handled.Spread paper towel under the cooling rack to catch icing drippings.
• While donuts are cooling, prepare the icing.
• Heat up coconut milk and vanilla in the microwave for a few seconds (15-20 seconds). Place powder sugar in a bowl and coconut flakes in another bowl. Whisk in coconut milk mixture into powder sugar until all smooth.
• Dip each donut into icing, covering top and sides. Dip them into coconut flakes and carefully place back on the wire rack.
• Let them sit until completely cooled and icing is set.