Coconut Doughnuts

Name: Coconut Doughnuts
Yield: Makes twenty 2-inch doughnuts and 20 doughnut holds
Ingredients: 2 eggs, at room temperature; 1/2 cup (100 g) natural cane sugar; 1 1/4 cups (310 ml) unsweetened coconut milk; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons coconut extract; 1/4 cup (60 ml) coconut oil, melted; 1 1/4 cups (175 g) superfine brown rice flour, plus more for dusting; 1 cup plus 1 tablespoon (110 g) almond flour; 1/2 cup (80 g) potato starch; 1/2 cup (60 g) coconut flour; 1/4 cup (30 g) tapioca starch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; Vegetable oil, for frying; 2 cups (240 g) powdered sugar, sifted; 1/4 cup plus 1 tablespoon (75 ml) unsweetened coconut milk; Pinch of salt; 2 cups (165 g) unsweetened shredded coconut

By Aran Goyoaga

October 26, 2012

Image may contain Pastry Food Dessert Donut Confectionery and Sweets

Coconut DoughnutsAran Goyoaga

These doughnuts are insanely moist. I promise you, they melt in your mouth. My friends can never get enough of them. This cake doughnut recipe is very simple to make. I store the doughnuts glazed in the freezer for sugar-craving moments.

Once the doughnuts are fried, they can be glazed with Coconut Glaze or any other glaze you like, or dusted with superfine sugar.

Recipe notes

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Recipe notes

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