Pina Colada Baked Doughnuts (Zwt-9 Puerto Rico)

Name: Pina Colada Baked Doughnuts (Zwt-9 Puerto Rico)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Doughnuts; 2 cups cake flour (May use all-purpose flour); 1 cup sugar; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 cup vegetable oil; 3/4 cup buttermilk; 1 teaspoon rum extract (May use vanilla extract); 2 eggs; 1 teaspoon white vinegar; 1/2 cup crushed pineapple (Well-drained, See Note); For Glaze; 2 tablespoons crushed pineapple (Well-drained); 1 1/2 cups powdered sugar; 3 tablespoons pineapple juice; 1 1/2 cups shredded coconut

Servings: persons

For Doughnuts
2 cups cake flour (May use all-purpose flour)
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup buttermilk
1 teaspoon rum extract (May use vanilla extract)
2 eggs
1 teaspoon white vinegar
1/2 cup crushed pineapple (Well-drained, See Note)
For Glaze
2 tablespoons crushed pineapple (Well-drained)
1 1/2 cups powdered sugar
3 tablespoons pineapple juice
1 1/2 cups shredded coconut

1
For Doughnuts:
2
Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
3
Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
4
In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
5
Add wet ingredients to the dry ingredients & mix only until moistened.
6
Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
7
Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
8
Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
9
NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
10
For Glaze:
11
Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
12
Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.

1385

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For Doughnuts, 2 cups cake flour (May use all-purpose flour), 1 cup sugar, 1 teaspoon baking soda, and more.

Yes, Pina Colada Baked Doughnuts (Zwt-9 Puerto Rico) 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.

That's it — enjoy your meal!