Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Doughnut pan
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease a doughnut pan with cooking spray.
2. In a large mixing bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the doughnut pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes or until a toothpick inserted into the center of a doughnut comes out clean.
7. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 170
Fat: 7g
Carbohydrates: 24g
Protein: 3g
Substitutions for ingredients:
- Shredded coconut can be substituted with coconut flakes or desiccated coconut.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate coconut flavor.
- Drizzle melted chocolate or caramel over the cooled doughnuts for added sweetness.
Tips and tricks:
- Make sure to grease the doughnut pan well to prevent sticking.
- Do not overmix the batter, as this can result in tough doughnuts.
- Use a piping bag or ziplock bag with the corner snipped off to fill the doughnut molds neatly.
Storage instructions:
Store the baked coconut doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the baked coconut doughnuts on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Top the doughnuts with additional shredded coconut or chopped nuts for added texture.
Pairings:
Serve the baked coconut doughnuts with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Pair the baked coconut doughnuts with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the doughnuts are sticking to the pan, try greasing the molds more thoroughly or using a non-stick pan.
- If the doughnuts are too dry, try adding a tablespoon of milk to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the doughnuts.
Food history:
Doughnuts have been a popular treat in many cultures for centuries, with variations found in countries like Germany, Poland, and the United States.
Flavor profiles:
The baked coconut doughnuts have a sweet and nutty flavor, with a soft and cakey texture.
Serving suggestions:
Serve the baked coconut doughnuts warm or at room temperature for a delicious breakfast or snack.
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