Thursday, May 8, 2014
As a little insurance policy though, I like to bring over something to the house that I know Mom will love. Her favorite? My roasted tomato and basil soup! This year, though, we're going for something a little bit different - like these doughnuts. Absolutely coconuty, topped with a vanilla frosting and freshly toasted coconut, they are totally refreshing, perfect for spring, and perfect for any Mom! Plus, you can make them up ahead of time - so bring Mom breakfast in bed and relax...these doughnuts will do most of the hard work for you!
Cocozia - the coconut water I used in this recipe was absolutely refreshing - in fact, John could NOT get enough of it, so much so that I had to pry his hands off this one! We were given the Cocozia by the company, but we have bought it again since then. So, I think we can agree that any opinions on this are wholly my own!
Oh Sweet Day)
Serves: 12 (12 doughnuts)
1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup Cocozia Coconut Water (or coconut milk)
3 tablespoons canola oil
1 teaspoon vanilla extract (or coconut extract, if available)
1 teaspoon white vinegar
1/3 cup sweetened shredded coconut
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 cup Cocozia coconut water (or coconut milk)
Toasted Coconut Topping:
1 cup sweetened shredded coconut
Coconut Doughnuts: Preheat the oven to 350 degrees F. Grease 2 doughnut pans with cooking spray and set aside. In a large bowl, combine flour, sugar, baking powder, and baking soda. Add coconut water, egg, canola oil, vanilla extract, and white vinegar. Mix until just combined. Then, stir in shredded coconut. Pour into the doughnut pans, filling each about 2/3 the way full. Bake 8-12 minutes, until fully cooked through and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Vanilla Frosting: In a small bowl, beat butter, sugar, and coconut water until fully mixed and fluffy (3-5 minutes). Frost the coconut doughnuts when they are fully cooled.
Toasted Coconut Topping: In a large saute pan, place the shredded coconut in a single layer. Cook over low heat, stirring often, for 15-25 minutes until the coconut is toasted to your desired color. Be careful not to turn up the flame as the coconut will burn quickly. Top the doughnuts with toasted coconut prior to serving.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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