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Citrus Coconut Doughnuts

July 11, 2011

How about an airy baked citrus doughnut dunked into a coconut glaze and then crusted with Coconut??   

I thought you’d say yes!

My brother and I made these for dessert the other day when he was here to visit and they did not disappoint.  My dad actually asked if I could leave the extra’s at his house to pack in his lunch 🙂  I think next time I’d toast the coconut but otherwise this recipe’s a keeper!

Citrus Coconut Doughnuts recipe from Confessions of a Cookbook Queen  makes 12

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup buttermilk
  • 2 eggs, beaten
  • 2 tbsp melted butter
  • zest of 2 lemons or limes
  • 2 tsp lemon extract

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 2 tbsp coconut cream
  • 1 cup dried coconut (i used unsweetened)

Preheat the oven to 375 degrees.

In your mixer bowl, combine the sugar with the zest and rub together with your fingers until it’s very fragrant.  Add the remaining dry ingredients and whisk together.

In a large measuring cup combine the wet ingredients and whisk together being sure the egg is well beaten.

Add the wet to the dry and mix.

Grease the doughnut pan with vegetable oil spray or shortening.

Using a piping bag or a ziplock bag with the tip cut off, fill the doughnut wells half full.

Bake 10-12 minutes or until doughnuts have puffed up and lightly browned.

Let cool 5 minutes before removing from pan to cool 100%

 Mix the powdered sugar together with the cream and coconut cream.

Dunk cooled doughnuts into the glaze and then dip into coconut to coat. Let dry.




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