Ingredients
2¼cupsall-purpose flour,scoop and level to measure
2tspbaking powder
¾tspsalt
⅔cupgranulated sugar
¼cupunsalted butter,softened
¼cupvegetable oil,or canola oil
2large eggs
1tspreal coconut extract
½tspvanilla extract
1cuplight coconut milk,canned
1tbsplemon juice
1½cupspowdered sugar
3tbspmilk,or as needed
1½tbspsalted butter,melted
½tspreal coconut extract
¾cupfinely shredded coconut,toasted, or untoasted
Preparation
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the butter and sugar, then mix in the vegetable oil.
Mix in 1 egg, then mix in the second egg, coconut extract, and vanilla extract. Add in ⅓ of the flour mixture, then mix on low until combined. Mix in ½ cup of coconut milk and lemon juice.
Mix in another ⅓ cup of the flour mixture, followed by the remaining ½ of the coconut milk. Mix in last the ⅓ cup of the flour, then fold in the batter with a rubber spatula to ensure it’s evenly incorporated.
Spray the donut pans with a non-stick baking spray. Transfer the batter to a gallon-sized resealable bag.
Cut a small corner from the bag and pipe the batter into the donut pans, coming about ⅓-inch from the top.
Bake in the oven for about 8 to11 minutes until the donuts are set.
Let cool in the pan for about 3 minutes, then invert onto a wire rack to cool.
In a medium mixing bowl, whisk together the powdered sugar, milk, butter, and coconut extract until smooth.
Place the coconut in a bowl. Dip the cooled donuts in the glaze then let the excess run off, then dip the glazed portion in the coconut.
Return to the wire rack to let the glaze set.
Serve, and enjoy!
