Chocolate Coconut Donuts

Chocolate Coconut Donuts

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Chocolate Coconut Donuts

These donuts have a rich chocolate flavour and are topped with a decadent coconut topping. The coconut is sweetened and provides the soft donut with the perfect amount of texture. My first job was in a donut shop and this was one of my favourite flavours. What is your favourite donut flavour? A close second is the raspberry jelly filled sugar donut , oh and a honey crueller. I have gone many years saying that I do not like donuts.... hmmm , I think I may be in denial! These donuts are baked which makes me feel a little better. I purchased a donut pan a few years ago and it is so much fun! What flavour should I try to bake next? I have provided a link to purchase a donut pan at the end of the post. Happy Baking friends!
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Ingredients
  • 2 cups of all purpose flour
  • 3/4cup of sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • Two eggs at room temperature
  • 4 tablespoons of melted butter
  • 1 teaspoon of vanilla
  • Coconut Topping:
  • One cup of sweet and shredded coconut
  • 1 cup of icing sugar
  • 1 teaspoon of coconut extract
  • 2 teaspoons of warm water
Directions
Step 1
Preparation:
Step 2
Preheat the oven to 350 • F. Grease a 12 count donut pan.
Step 3
Whisk dry ingredients and sugar into a large bowl set aside.
Step 4
Melt the butter and let cool for a few minutes before adding eggs.
Step 5
Add the room temperature eggs one at a time into the butter. Add the buttermilk and vanilla and whisk together.
Step 6
Pour the wet ingredients into the dry ingredients and gently stir until all dry ingredients are incorporated.
Step 7
Fill a piping bag or a large plastic ziploc bag and make a ½ inch cut in the corner. Fill with the donut batter.
Step 8
Pipe the batter into the donut cavity until it is about ⅔ full.
Step 9
Place the leftover dough in the fridge to make the other 3 donuts or pipe leftover batter into a 12 count mini muffin tray for donut holes.
Step 10
Bake donuts for 9-10 minutes. While donuts are baking prepare the topping.
Step 11
Place shredded coconut into a dish to dip the donuts into.
Step 12
Whisk the icing sugar, coconut extract and warm water together in a small bowl.
Step 13
Remove from the oven and left cool for a few minutes
Step 14
Remove donuts to the cooling rack and place a tray underneath to catch excess drippings.
Step 15
Dip the tops of the donuts into the icing sugar mixture then immediately into the coconut. Gently press down into coconut.
Step 16
Place the donut on the cooling rack to cool and set.
Step 17
Repeat for all donuts.
Step 18
Donuts need to be kept in an airtight container for up to 3 days. They are best enjoyed on the first day!

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