Coconut Doughnutseasy prep time 20 mins | cook time 8 mins | SERVINGS 14
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
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
1 cup La Fe Flaked Coconut
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.
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.
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.