Baked cake doughnuts. They come together in a cinch, like muffins, (or muffins or muffins) but look like you woke up at the crack of dawn to make FRIED cake doughnuts. Tired of typical Valentine’s treats? Then whip these up with the rugrats and they’ll love getting sprinkles and coconut all over your kitchen. They’ll even lick up the mess for you. Promise.
How To Pipe Batter
So I’m a food blogger, right? Bake and cook a lot, like to experiment, you’d think I had every kitchen tool imaginable, yeah? NO. I’ve never owned legit piping bags with those metal tips. I’ve always used the plastic baggie trick. Grab a large cup, and open a plastic baggie. Then stuff it into the cup so that it takes the shape of the cup and lines the cup. Next, spoon or pour your batter (or frosting or cake filling or whatever) into the baggie, close the baggie, snip off a bottom corner (size depends on what you’re doing with it, you can do small if you’re drizzling sour cream or chocolate over something, large for cake filling), and begin to pipe!
(Kadee gave these measuring spoons to all of us a few years ago–a pinch of kindness, a spoonful of devotion.)
Favorite Knives
One thing all of us ARE outfitted with are our favorite knives by Zwilling. This Pro Chef’s knife is the best all-purpose knife you need in your kitchen. And we’re giving one away as part of our giveaway! You NEED this knife, I use it for just about everything. It was razor-blade sharp to slice the fruit for my glazes. I couldn’t decide on a glaze for these coconut cake doughnuts, so I went with all of the glazes. A coconut vanilla, chocolate, a blood orange, and a berry glaze. Give me alllllll of the glazes.
These coconut cake doughnuts are soft, tender, sweet but not too sweet, a hint of coconut, they’re perfect. You have to double dip the glazes, because these are your doughnuts. Own your doughnuts and double dip those babies. Top with sprinkles, coconut, whatevs.
Happy Valentine’s Day, friends. XO
Remember to enter our giveaway here!
Easy, baked coconut cake doughnuts perfect for Valentine's Day with a blood orange icing, strawberry icing, chocolate, and of course, vanilla coconut icing.
- 1/4 c butter
- 1/4 c coconut oil
- 1/2 c granulated sugar
- 1/3 c brown sugar
- 2 eggs
- 1 1/2 t baking powder
- 1/4 t baking soda
- 3/4 t salt
- 1 t vanilla extract
- 1 t coconut extract
- 2 2/3 c all-purpose flour
- 1 c milk
- 1/2 c coconut
- 1 1/2 c powdered sugar
- 1/4 c cocoa
- 3 T milk
- 2 t vanilla
- pinch salt
- 1 1/2 c powdered sugar
- 2 T milk
- 1 t vanilla
- 1 t coconut extract
- pinch salt
- 1 1/2 c powdered sugar
- 3 T freshly-squeezed blood orange juice
- 1 1/2 c powdered sugar
- 1/4 c puréed strawberries about 4 large strawberries
- 1/2 c freeze-dried raspberries
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Preheat oven to 425, grease doughnut pan.
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Beat butter, oil, and sugars in medium bowl. Add eggs, beat. Stir in powder, soda, salt, extracts, and coconut. Stir the flour into the butter alternately with the milk, beginning and ending with flour, just until combined.
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Place an open sandwich bag into large cup so that it lines the inside of the cup. Spoon batter into the bag, close bag. Cut one bottom corner off the bag. Pipe batter into each doughnut well.
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Bake 9 minutes, remove from oven. Let rest in pan a couple of minutes, then remove to cooling rack.
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For all glazes, whisk ingredients together in a bowl until smooth. For berry glaze, blend ingredients in blender until smooth.
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Once doughnuts have cooled, dip tops in icing. Twice. Then garnish with sprinkles or coconut.
Doughnut recipe adapted from King Arthur.
One glaze recipe will frost all 12 doughnuts. If you want to use several different recipes, cut each recipe as desired. Or make more doughnuts. Or cookies. Or muffins.
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These are the prettiest doughnuts I’ve ever seen, can’t wait to make them!