Baked Coconut Donuts

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 2/3 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil or canola oil
• 2 large eggs
• 1 tsp real coconut extract
• 1/2 tsp vanilla extract
• 1 cup canned light coconut milk
• 1 Tbsp lemon juice
• 1 1/2 cups powdered sugar
• 3 Tbsp milk, or as needed
• 1 1/2 Tbsp salted butter, melted
• 1/2 tsp real coconut extract
• 3/4 cup finely shredded coconut, toasted or untoasted

Directions

1. Heat the oven to 400 degrees. In a mixing bowl, whisk the flour, baking powder, and salt for 20 seconds, then put that bowl aside. In the bowl of an electric stand mixer with the paddle attached, beat the butter with the sugar, then blend in the vegetable oil.
2. Add one egg and mix it in, then add the second egg along with the coconut extract and vanilla extract. Beat in 1/3 of the flour mixture on low speed just until it disappears, then blend in 1/2 of the coconut milk and the lemon juice. Add another 1/3 of the flour mixture, followed by the remaining 1/2 of the coconut milk. Mix in the final 1/3 of the flour mixture, then run a rubber spatula through the batter so everything is evenly combined.
3. Coat the donut pans with non-stick baking spray. Spoon the batter into a gallon size resealable bag, snip off a small corner, and pipe it into the pans, stopping about 1/3-inch below the top.
4. Bake in the 400 degree oven until the donuts are set, about 8 – 11 minutes. Cool them in the pan for about 3 minutes, then turn them out onto a wire rack and let them cool.
5. For the glaze, whisk the powdered sugar, milk, melted butter, and coconut extract in a medium mixing bowl until smooth. Put the coconut in a separate bowl. Dip the cooled donuts into the glaze, allow the extra to drip back into the bowl, then press the glazed side into the coconut.
6. Set the donuts back on the wire rack so the glaze can firm up. Store them in an airtight container at room temperature.