Guess who's not a fan of coconut, That's right, this girl! But when I saw these doughnuts on Baker by Nature, I couldn't resist! I loved everything about it except the shaved coconut on top. I though it made for a great photo, but I could never eat that much coconut. Even though I don't like coconut, the use of coconut milk and coconut oil would be so subtle in the doughnut, I knew that I wouldn't even taste it. And I was right.
Everyone knows that virgin coconut oil is an organic superfood. So using it in a doughnut recipe should make it healthy right? No? Well that's my logic and I'm sticking to it.
Key Lime Coconut Doughnuts
For the Key Lime Coconut Doughnuts:
· 1 and 1/4 cups all purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1/2 cup granulated sugar
· 2 teaspoons fresh lime zest
· 2 1/2 tablespoons coconut oil, melted
· 1 large egg, at room temperature
· 1/2 cup coconut milk
For the Key Lime Glaze:
· 1 cup confectioners' sugar
· 1 and 1/2 tablespoons key lime liqueur
· 1 teaspoon lime zest
· 1/8 teaspoon salt
· 1/2 cup shredded coconut, toasted
· 2 teaspoons lime zest
1. For the Key Lime Coconut Donuts: Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
2. In a small bowl whisk together flour, baking powder and salt; set aside.
3. In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.
4. Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
5. Divide the thick batter evenly among the moulds of your prepared pan, filling each mould up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
6. Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
7. Once cool, dip each doughnut in glaze and serve! The glaze does take a few minutes to set, so you may want to wait about 5 minutes after glazing to dig in... but it's hard!
8. For the Key Lime Glaze: In a wide, shallow dish combine liqueur and sugar, and whisk to combine. If the glaze appears too thick, add a little more liqueur until desired consistency is achieved; if glaze appears too thin, add a little more confectioners' sugar until desired consistency is achieved. Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving.
Donuts are best eaten the day they are made.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #lifebyolivia on Instagram! Seeing your kitchen creations makes my day. ♥