Coconut Doughnuts

easy prep time 20 mins | cook time 8 mins | SERVINGS 14

FOR DOUGHNUTS

2 cups cake flour

3/4 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup La Fe Coconut Milk

2 eggs, lightly beaten

2 tbsp unsalted butter, melted

1 1/2 tsp Watkins coconut extract

1/2 tsp Watkins baking vanilla extract

FOR GLAZE

1 tbsp unsalted butter, melted

1/8 tsp salt 3 tbsp La Fe Coconut Milk

1/4 tsp Watkins baking vanilla extract

3/4 cup powdered sugar, sifted

FOR TOPPING

1 cup La Fe Flaked Coconut

STEP ONE
Preheat oven to 425˚F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine coconut milk, eggs, melted butter, and extracts in a medium bowl; add to flour mixture and fold in just until incorporated.
STEP TWO

Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake for about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing the pan to cool completely and spraying with nonstick spray in between batches.
STEP THREE

Set rack with cooled doughnuts over a piece of waxed paper. For the glaze, whisk together melted butter, salt, coconut milk, extracts, and powdered sugar in a small bowl. Dip doughnut tops into the glaze, sprinkle with La Fe flaked coconut, and let glaze set before serving.