Red Velvet Coconut Doughnuts Recipe

Name: Red Velvet Coconut Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/4 cup All-purpose Flour; 3/4 cups Granulated Sugar; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Unsweetened Cocoa Powder; 1/2 cups Milk; 3/4 cups Canola Oil; 1/2 teaspoons White Vinegar; 1 teaspoon Vanilla Extract; 1 teaspoon Coconut Extract; 1 whole Egg; 1 teaspoon Liquid Red Food Coloring, Or More As Desired; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Butter, Softened; 1 pound Powdered Sugar; 1 teaspoon Coconut Extract; 1 teaspoon Vanilla Extract; 1 Tablespoon Milk (depending On Desired Consistency); Coconut Flakes, For Garnish

Servings: persons

FOR THE CAKE:
1-1/4 cup All-purpose Flour
3/4 cups Granulated Sugar
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 teaspoon Unsweetened Cocoa Powder
1/2 cups Milk
3/4 cups Canola Oil
1/2 teaspoons White Vinegar
1 teaspoon Vanilla Extract
1 teaspoon Coconut Extract
1 whole Egg
1 teaspoon Liquid Red Food Coloring, Or More As Desired
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1/2 cups Butter, Softened
1 pound Powdered Sugar
1 teaspoon Coconut Extract
1 teaspoon Vanilla Extract
1 Tablespoon Milk (depending On Desired Consistency)
Coconut Flakes, For Garnish

1
Preheat oven to 350 degrees F. Grease 2 doughnut pans with non stick cooking spray and set aside.
2
For the cake: In a large stand mixer bowl, combine all dry ingredients (flour through cocoa powder) on low speed.
3
In a liquid measuring cup pour all wet ingredients (all of the remaining cake ingredients) and whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape sides of bowl and mix again until a smooth batter forms.
4
Pour batter into greased doughnut pans until they are 2/3 full and bake 7-10 minutes. Remove from oven, cool 5 minutes then remove them from the pan to a cooling rack.
5
While the doughnuts cool, use your stand mixer or a hand mixer to whip cream cheese and butter together. Stir in powdered sugar and extracts. With mixer on low, stream in milk until desired consistency is reached. Scrape sides of the bowl and whip again. Spread frosting over top each doughnut and sprinkle with coconut. Serve.

1537

kcal

Calories

Fat

175

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 21 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/4 cup All-purpose Flour, 3/4 cups Granulated Sugar, 1/2 teaspoons Baking Soda, and more.

Yes, Red Velvet Coconut 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.

Red Velvet Coconut Doughnuts

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