Coconut Cinnamon Doughnuts – Soft, baked doughnuts coated with cinnamon sugar and toasted coconut flakes.
Ingredients:
For the Doughnuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup coconut milk (or regular milk)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/4 cup toasted coconut flakes
For Topping:
- 2 tbsp melted coconut oil (or butter)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a doughnut pan.
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Make the Doughnut Batter: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In another bowl, whisk together the coconut milk, melted coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
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Fill the Doughnut Pan: Spoon the batter into the greased doughnut pan, filling each mold about 3/4 of the way.
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Bake: Bake for 10-12 minutes, or until a toothpick inserted into the doughnuts comes out clean. Allow the doughnuts to cool in the pan for a few minutes before transferring them to a wire rack.
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Prepare the Coating: In a small bowl, mix the sugar and cinnamon together. In a separate bowl, toast the coconut flakes over medium heat in a pan until golden brown (about 2-3 minutes).
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Coat the Doughnuts: Lightly brush each cooled doughnut with melted coconut oil or butter. Dip the doughnuts into the cinnamon sugar mixture until evenly coated. Then, sprinkle or roll them in the toasted coconut flakes for added crunch and flavor.
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Serve: Enjoy your soft, baked Coconut Cinnamon Doughnuts warm or at room temperature!
These doughnuts are a perfect treat for fall with the warmth of cinnamon and the tropical twist of coconut!