BAKED COCONUT CAKE DOUGHNUTS

▢¼ c butter ▢¼ c coconut oil ▢½ c granulated sugar ▢⅓ c brown sugar ▢2 eggs ▢1 ½ Tablespoon baking powder ▢¼ Tablespoon baking soda ▢¾ Tablespoon salt ▢1 Tablespoon vanilla extract ▢1 Tablespoon coconut extract ▢2 ⅔ c all-purpose flour ▢1 c milk ▢½ c coconut ▢1 ½ c powdered sugar ▢¼ c cocoa ▢3 Tablespoon milk ▢2 Tablespoon vanilla ▢pinch salt ▢1 ½ c powdered sugar ▢2 Tablespoon milk ▢1 Tablespoon vanilla ▢1 Tablespoon coconut extract ▢pinch salt ▢1 ½ c powdered sugar ▢3 Tablespoon freshly-squeezed blood orange juice ▢1 ½ c powdered sugar ▢¼ c puréed strawberries about 4 large strawberries ▢½ c freeze-dried raspberries

INGREDIENTS

Preheat oven to 425, grease doughnut pan.

STEP 1

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.

STEP 2

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.

STEP 3

Bake 9 minutes, remove from oven. Let rest in pan a couple of minutes, then remove to cooling rack.

STEP 4

For all glazes, whisk ingredients together in a bowl until smooth. For berry glaze, blend ingredients in blender until smooth.

STEP 5

Once doughnuts have cooled, dip tops in icing. Twice. Then garnish with sprinkles or coconut.

STEP 6

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