Baked Coconut Donuts

Baked Coconut Donuts

Product Code: R0278

This easy, one-bowl donut recipe was developed by Kelly from the blog Kelly Lynn's Sweets and Treats.   Kelly says, "So if you don’t like coconut, then use whatever flavor emulsion you prefer!  The coconut flavor is faint though…don’t worry—these donuts don’t taste like you took a bite of suntan lotion."   Thanks for sharing your recipe with us Kelly!

Ingredients

1/4 cup unsalted butter, softened
1/4 cup canola oil
1 teaspoon LorAnn Oils Coconut Baking Emulsion 
1/4 teaspoon LorAnn 2-Fold Velvet Cream Vanilla Extract or Madagascar Vanilla Extract
1/2 cup white granulated sugar
1/3 cup light brown sugar, packed
2 eggs, room temperature
2-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1 cup milk, room temperature (I used unsweetened vanilla almond milk)

Directions

  1. Preheat oven to 425º F. and spray two donut pans with baking spray (see note below if you only have one donut pan). Set aside.
  2. In a large mixing bowl, add the softened butter, oil, white sugar, brown sugar and both extracts (if using all vanilla extract then use 1-1/4 teaspoons). Stir until all ingredients are thoroughly combined. Add the eggs one at a time into the sugar mixture, mixing the egg in completely before adding the second egg. Add the flour, salt, baking soda, baking powder and nutmeg into the bowl with the wet ingredients. Stir until mostly combined and then add the milk to the bowl. Stir until all ingredients are incorporated.
  3. Use a spoon to fill the donut pan cavities with the batter, filling only two-thirds of the way full. Bake one pan at a time for 10-minutes. Once cool enough to handle, remove the donuts from the pan and let cool on a wire rack completely before frosting.
Kelly frosted the donuts with Nutella and sprinkled them with sprinkles.  If you don't care for Nutella, top with a simple chocolate glaze or frosting.  If you are a super-duper coconut lover, then top with toasted coconut!

If you only have one donut pan, wait until the pan has cooled after you remove the first batch of donuts, before you put batter in the pan and bake the last six donuts. Store donuts in an airtight container at room temperature. Donuts are best eaten the day of making them, but will last 2-3 days.

Makes 12 donuts

Baked Coconut Donut Recipe | LorAnn Oils
 






Baked Coconut Donuts


Baked Coconut Donuts
By
If you don’t like coconut, then use whatever flavor emulsion you prefer! The coconut flavor is faint though…don’t worry—these donuts don’t taste like you took a bite of suntan lotion.
Ingredients
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 teaspoon LorAnn Oils Coconut Baking Emulsion
  • 1/4 teaspoon LorAnn 2-Fold Velvet Cream Vanilla Extract or Madagascar Vanilla Extract
  • 1/2 cup white granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2-2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk, room temperature (I used unsweetened vanilla almond milk)
1. Preheat oven to 425º F. and spray two donut pans with baking spray (see note below if you only have one donut pan). Set aside.2. In a large mixing bowl, add the softened butter, oil, white sugar, brown sugar and both extracts (if using all vanilla extract then use 1-1/4 teaspoons). Stir until all ingredients are thoroughly combined. Add the eggs one at a time into the sugar mixture, mixing the egg in completely before adding the second egg. Add the flour, salt, baking soda, baking powder and nutmeg into the bowl with the wet ingredients. Stir until mostly combined and then add the milk to the bowl. Stir until all ingredients are incorporated.3. Use a spoon to fill the donut pan cavities with the batter, filling only two-thirds of the way full. Bake one pan at a time for 10-minutes. Once cool enough to handle, remove the donuts from the pan and let cool on a wire rack completely before frosting.Kelly frosted the donuts with Nutella and sprinkled them with sprinkles. If you don't care for Nutella, top with a simple chocolate glaze or frosting. If you are a super-duper coconut lover, then top with toasted coconut!If you only have one donut pan, wait until the pan has cooled after you remove the first batch of donuts, before you put batter in the pan and bake the last six donuts. Store donuts in an airtight container at room temperature. Donuts are best eaten the day of making them, but will last 2-3 days.
Prep time:
Cook time:
Total time:
Yield: 12 donuts
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