1/2cupcoconut milk (regular cow's milk will work fine)
For the Coconut Cream Cheese Frosting:
3ouncescream cheese, VERY soft
3tablespoonsunsalted butter, VERY soft
1teaspoonpure vanilla extract
1/4teaspooncoconut extract
1and 1/2 cups confectioners' sugar, sifted
1-2tablespoonscoconut milk
1cupshredded coconut, toasted, for decorating
Instructions
For the Chocolate Coconut Donuts:
Preheat oven to 350 degrees (F).
Lightly grease a donut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.
For the Coconut Cream Cheese Frosting:
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla and coconut extracts on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the coconut milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
To Toast the Coconut:
Preheat the oven to 350 degrees. Spread coconut out in a single layer on a small baking sheet. Bake for 4-5 minutes, or until lightly golden brown. Cool before using.
Assembly:
Spread the frosting on top of each cooled donut then sprinkle with a few teaspoons of toasted coconut. Serve at once!
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