I have a ton of coconut recipes that I have been waning to try & I decided that I was going to make coconut cups filled with some kind of chocolatey caramely goodness.
Then yesterday I really wanted doughnuts so I nixed the coconut cups and made
Pina Colada Doughnuts.
These doughnuts are packed full of pineapple and coconut flavor.
I really wanted to brush a little bit of dark rum over them before I glazed them, but I was taking them to my friend’s house for dessert and she has 2 little ones. They probably wouldn’t like me anymore if I brought doughnuts over and they couldn’t have any.
So I decided against it.
These were a big hit, even my friend who swears she hates coconut liked them. All 12 vanished quickly after dinner. Some may have vanish before dinner too:)
- Avoid a sticky mess by placing wax paper under the rack to catch the glaze that dips from the doughnuts.
- Sprinkle toasted coconut on each doughnut immediately after dipping in to glaze. Otherwise the coconut will not stick to the glaze.
- When making the glaze use a wide, shallow bowl. This will make dipping easier.
A light and fluffy pineapple coconut doughnut.
For the doughnuts
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup coconut milk
2 eggs, lightly beaten
1 teaspoon coconut extract
2 tablespoons butter, melted
1/4 cup vegetable oil
1 8-ounce can crushed pineapple drained. Keep the juice for the glaze.
For the glaze
1 1/2 cups powdered sugar
2 tablespoons coconut milk
3/4 teaspoon coconut extract
1 tablespoon pineapple juice
2 tablespoons dark rum, optional
For the Doughnuts
- Preheat oven to 325 degrees Spray doughnut pan with non-stick spray.
- In a large bowl whisk flour, sugar, baking powder & salt together.
- In an separate bowl whisk the coconut milk, egg, coconut extract, butter and oil together.
- Whisk the flour mixture into the wet ingredients until combined.
- Fold in the pineapple
- Spoon into doughnut pan until about 2/3 full
- Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on wire rack for a few minutes before popping out of pan.
- Brush with dark rum before glazing, optional
- For the Glaze:
- In a small bowl whisk the powdered sugar, coconut milk, coconut extract & pineapple juice juice together.
- Dip tops of doughnuts into the glaze
- Top with toasted coconut.