Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 3/4 cup whole milk
- 2 tsp coconut extract
- 3 Tbsp coconut oil (or unsalted butter), (melted)
- 3/4 cup coconut, (divided)
- 1 batch Salted Caramel Icing ((recipe below))
- 2 Tbsp granulated sugar
- 1 Tbsp water
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 6 Tbsp unsalted butter, (room temperature)
- 1/2 cup confectioners' sugar
- 1 Tbsp whole milk
Instruction
- Pre-heat oven to 325 degrees and spray a donut pan with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate small bowl, lightly whisk eggs. Whisk milk, coconut extract, and melted coconut oil or butter into the eggs, until combined.
- Stir the wet ingredients into the dry ingredients, taking care not to over-mix. Gently fold in 1/2 cup coconut.
- Fill each cavity in donut pan about ¾ of the way with batter. I recommend putting the batter in a plastic bag and cutting off the corner to pipe it into the pan (you can also use a pastry bag).
- Bake donuts for 8-10 minutes, until they're light and springy to the touch. Let cool in the pan for a few minutes and then remove to cool completely on wire rack. If you only have a 6-cavity donut pan, repeat with remaining batter.
- Put the remaining ¼ cup coconut on a small baking sheet and toast for a few minutes, until it's lightly golden, stirring after a minute. Keep a close eye on the coconut as it will burn quickly. If you prefer, you can put it in the oven at 325 degrees for 5-10 minutes, checking frequently and stirring occasionally.
- Frost donuts with salted caramel icing and immediately sprinkle with toasted coconut.
