Coconut Almond Baked Doughnuts Recipe

Name: Coconut Almond Baked Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, melted, plus more for the pan; 1 1/4 cups all-purpose flour; 1/2 cup toasted sweetened flaked coconut (see Cook's Note); 1/2 cup granulated sugar; 1 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup whole milk; 1/2 teaspoon almond extract; 1 large egg; 1 cup confectioners' sugar; 1/4 cup natural cocoa powder; 4 to 6 teaspoons whole milk; 1/2 cup toasted sweetened flaked coconut (see Cook's Note); 1/2 cup toasted sliced almonds (see Cook's Note)

Servings: persons

6 tablespoons unsalted butter, melted, plus more for the pan
1 1/4 cups all-purpose flour
1/2 cup toasted sweetened flaked coconut (see Cook's Note)
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/2 teaspoon almond extract
1 large egg
1 cup confectioners' sugar
1/4 cup natural cocoa powder
4 to 6 teaspoons whole milk
1/2 cup toasted sweetened flaked coconut (see Cook's Note)
1/2 cup toasted sliced almonds (see Cook's Note)

1
Special equipment: a 6-cup doughnut pan
2
For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
3
In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt.
4
In a small bowl, whisk together the milk, melted butter, almond extract and egg.
5
Fold the wet ingredients into the dry ingredients and stir just until combined.
6
Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening.
7
Squeeze the batter evenly into the depressions of the prepared pan.
8
Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes.
9
Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
10
For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder.
11
Add 4 teaspoons of the milk and whisk to make a smooth glaze.
12
Add a little more milk if necessary.
13
Dip the top of each cooled doughnut in the glaze.
14
Top with the toasted coconut and almonds.

813

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter, melted, plus more for the pan, 1 1/4 cups all-purpose flour, 1/2 cup toasted sweetened flaked coconut (see Cook's Note), 1/2 cup granulated sugar, and more.

Yes, Coconut Almond Baked Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Almond Baked Doughnuts

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