Imagine biting into a perfectly golden, moist donut that transports you to a tropical paradise with every single bite. These Toasted Coconut Baked Donuts are not just a dessert; they're a gluten-free experience that combines the rich, nutty flavor of toasted coconut with a delicate, tender texture that will make your taste buds dance with joy. Whether you're a health-conscious foodie or simply looking for a delightful treat that doesn't compromise on flavor, these donuts are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup all-purpose gluten-free flour
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with coconut oil or non-stick cooking spray to ensure easy removal of donuts.
- In a large mixing bowl, toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant, stirring constantly to prevent burning. Set aside to cool.
- In a separate large bowl, whisk together the gluten-free flour, half of the toasted coconut, coconut sugar, and baking powder until well combined and no lumps remain.
- In another bowl, mix the almond milk, melted coconut oil, and vanilla extract until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the donuts tough.
- Transfer the batter to a piping bag or a zip-top bag with the corner cut off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean and the edges are lightly golden.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Carefully remove them from the pan and transfer to a wire rack to cool completely.
- Once cooled, sprinkle the remaining toasted coconut over the donuts for added texture and flavor.
- Serve and enjoy the donuts at room temperature. They are best consumed on the day of baking but can be stored in an airtight container for up to 2 days.
Tips
- Toasting Coconut: The key to incredible flavor is properly toasting your shredded coconut. Watch it carefully and stir constantly to prevent burning - the goal is a golden, fragrant result.
- Gluten-Free Flour: Ensure your gluten-free flour is fresh and well-stored. Different brands can yield slightly different textures, so don't be afraid to experiment.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion. Overmixing can lead to tough, dense donuts.
- Piping Hack: For perfectly shaped donuts, use a piping bag or a zip-top bag with the corner cut off. This ensures even distribution and a professional look.
- Cooling is Crucial: Let the donuts cool completely before adding the remaining toasted coconut topping to prevent soggy results.
- Storage Tip: These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Customization: Feel free to add a light glaze or drizzle of melted dark chocolate for an extra indulgent touch!
Nutrition Facts
Calories: 245kcal
Carbohydrates: 34g
Protein: 2g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
