Key Lime Coconut Doughnuts

Dave brought home some key limes and I had some leftover coconut milk in the fridge, so this was my attempt at finding a recipe that would utilize those ingredients, but not require me to buy anything new. I purchased my doughnut pan several years ago on Black Friday, but have found it to be a lovely piece of baking equipment for an every once in a while baked doughnut treat.

I made these when I had a day off work and Dave was happily surprised to come home to warm doughnuts. I enjoyed one or two with coffee, but these really were a treat that he liked. It's usually best to eat donuts within a few days, but these didn't last too long in our house so keeping them wasn't a concern. I was able to make seven doughnuts with this recipe. 

Recipe from Baker By Nature.

For the Key Lime Coconut Donuts:
-1 and 1/4 cups all purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup granulated sugar
-2 teaspoons fresh lime zest
-2 1/2 tablespoons coconut oil, melted
-1 large egg, at room temperature
-1/2 cup coconut milk
For the Key Lime Glaze:
-1 cup confectioners' sugar
-1 and 1/2 tablespoons key lime juice
-1 teaspoon lime zest
-1/8 teaspoon salt
(Optional) Decoration:
1/2 cup shredded coconut, toasted
2 teaspoons lime zest

Prepare the glaze first, combine the juice and sugar whisking to combine. Add some addition lime juice if the glaze looks too thick and if the glaze looks too thin add additional sugar. 

Preheat the oven to 350 degrees and great a doughnut pan with coconut oil.

In a small bowl whisk together flour, baking powder and salt; set aside. In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

Spoon the batter into a large ziplock bag and use the bag as a piping bag in order to get the batter into the molds of the greased pan. Fill-up each mold 2/3 of the way. Bake for 10-13 minutes, or until firm and lightly golden.

Remove the doughnut pan and allow the doughnuts to cool for a few minutes, before transferring them to a cooling rack. Once the doughnuts are cool dip them into the glaze and top with shredded coconut and additional zest if desired. 

Once cool, dip each doughnut in glaze and serve once the glaze is set. 


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