Vanilla-Coconut Donuts! Valentine's Day Dessert #2

        One of my favorite childhood memories was our early morning trips to "Pam's Donuts" before school. Although I only ventured between two different types, It always took about five minutes to pick out that "perfect" donut!  Maple Bar? Chocolate bar? Bear Claw? All so good! And somehow I typically managed to walk away with a side of sprinkled donut holes on top of it all-- What was my mom thinking with all that sugar before school??? Thanks, mom ;) 
... So this is where my donut love began. Now as an adult, my love for donuts has only increased. When deciding on our next recipe creation to share with you all, donuts kept coming to mind. I've also been on a coconut kick lately, so why not combine the two?!!
These babies are SO Good! You'll just have to make them and see ;) We promise they will fulfill your donut craving!

INGREDIENTS:

  • 1 pouch of our gluten-free VANILLA CAKE MIX
  • 1/2 cup coconut flour
  • 1 cup shredded coconut flakes (you can use sweetened or unsweetened)
  • 1/2 cup coconut oil
  • 1-3/4 cups unsweetened coconut milk

For the Glaze and Coconut Garnish:

  • 1 cup organic powdered sugar
  • 2 to 3 Tablespoons coconut milk
  • Pinch of salt
  • 1 cup toasted shredded coconut (*see below for toasting instructions)

  DIRECTIONS:

1.    Heat oven to 375°F. In a stand-up mixer or large bowl, mix the entire package of Vanilla Cake Mix, coconut flour, shredded coconut, coconut oil, and coconut milk. Mix on medium speed for 1 to 2 minutes. Using a large freezer bag, fill the bag with the donut batter and cut the tip of the bag to "pipe" into your donut pan (fill to the top of the donut rim - do not over fill). Bake the donuts for 15 to 18 minutes. Let cool completely before dipping the donuts into glaze (I like to pop my donuts into the fridge to lessen the wait time).

*FOR THE GLAZE AND GARNISH: in a shallow bowl, whisk powdered sugar, coconut milk, and pinch of salt until a glaze forms. Set aside. Next, add 1 cup of toasted coconut to a non-stick skillet and cook on low to medium heat. Do not leave the pan as the coconut flakes can burn if left for a minute too long. Continuously stir the coconut flakes with a spatula and remove from heat once the flake mixture is a combination of white and golden-brown. Let the toasted coconut completely cool before garnishing. Lastly, dunk the cooled donuts into the coconut glaze, finish with a sprinkle of the toasted coconut flakes, and enjoy :)

HAPPY VALENTINE'S BAKING, FRIENDS!