COCONUT CAKE DOUGHNUTS
When I was recently brainstorming recipe ideas, it occurred to me that it had been far too long since I made doughnuts. Combine that with my current coconut craving, and you get these Toasted Coconut Cake Doughnuts Scholarships in hong kong!
These doughnuts are an all-out coconut experience. Not only is there toasted coconut inside and on top, but there is also coconut milk in both the doughnuts and in the glaze. If you’re a big coconut fan like I am, you’re going to love these!
I’m not a big fan of deep frying anything in my kitchen, so I enjoy using my doughnut pan for making baked doughnuts. As much as I love the look of these, I’m going to let you in on a little secret. There’s nothing magical about a doughnut pan. Sure, they give you baked goods the shape of doughnuts, but these are cake doughnuts. The batter is just a little thicker than most standard cake batters. That means that you can easily bake the batter in a different pan, like a muffin pan. It’s good to have another option if you don’t want to add another pan to your kitchen cabinets Coworking Space HK.
To get the classic doughnut shape from a doughnut pan, you’ll need to fill each cavity almost to the top. I’ve read recipes that say 3/4 full, but I find that I need to fill them a bit more than that to get the height and shape that I want. For the pan I have, that equates to somewhere around 5 tablespoons of batter per doughnut. For a muffin pan, you’ll usually need to use about 3 tablespoons of batter per muffin cup to fill them 3/4 full.
No matter which pan route you choose, you’re in for a delightful coconut treat. These doughnuts are thick and soft, and there’s no shortage of coconut flavor. All of that toasted coconut is just fantastic! It was certainly love at first bite for me. They more than satisfied my coconut craving. Plus, they’re just so pretty, aren’t they?
