Baked Coconut-Lime Doughnuts with Tart Lime Glaze (adapted from flavorthemoments.com)
So, now that I’m a grown up, it turns out that neither margaritas nor Pina Coladas are considered responsible breakfast options. At least, not on weekdays. Since you’ve read my previous posts, you’ve already taken my excellent advice, (unless you’re the one person on the planet who ignores all of my pithy wisdom) and invested in a doughnut pan or two. Yes, you can make all of my doughnut recipes in a muffin pan, but the doughnut pan produces a much nicer result. They’re also smaller than muffins, which, for those of us who have trouble facing food first thing in the morning, is a good thing. This recipe is the most respectable way I could think of to combine a margarita and a pina colada for breakfast, and still be able to drive the kids to school, and meet the teacher without anyone calling social services because you’re drunk at 8:30 in the morning. The original recipe called for coconut milk, which I find repulsive, and which is VERY high in saturated fat, so I substitute coconut water, which produces a lighter result, and doesn’t have as heavy a flavour. These have a muffin like texture, and the tart, lime glaze is very refreshing. This is easy to double or triple when cooking for a crowd, and pairs well with tequila if you’re one of the ‘breakfast of champions’ crowd.
1/2 cup unsalted butter, softened (really, use what you have)
3/4 cup granulated sugar
1 tablespoon fresh lime zest
1/3 cup unsweetened finely shredded coconut
1 1/2 cups all purpose flour (use dipping method to measure or you’ll have coconut-lime flavoured bricks)
2 1/4 teaspoons baking powder (If you don’t bake regularly, check to make sure it’s younger than you are)
1/4 teaspoon salt
1/2 cup coconut water
1/4 teaspoon pure vanilla extract
1 1/2 cup powdered sugar
2 tablespoons fresh lime juice (Concentrate works just as well, but what else are you going to do with the lime you just zested?)
2 tablespoons of coconut water
zest of 1 lime, divided
3/4 cup sweetened shredded coconut
Preheat the oven to 350 degrees. Spray the cavities of (2) 6-cavity doughnut pans.
Cream the butter, sugar, and lime zest in a large bowl until light and fluffy. Add the egg and beat just until blended. Stir in the coconut. Or if you’re me, dump it all into the bowl of your stand mixer with the paddle attachment, set it to 3, and go WWILF (What Was I Looking For?) around on the Internets for a few minutes.
Stir the vanilla into the 1/2 cup of coconut water and set that aside. combine the remaining dry ingredients in a medium bowl. Add the flour mixture in 3 stages, alternating with the coconut water, beating after each addition until blended. Fill the doughnut cavities 2/3 full of batter and bake for 18-20 minutes. Really, DON’T OVERFILL THEM! You’ll end up with giant, delicious, lime coconut flavoured, hideous mushroom shaped thingies! Oven temperatures vary, and so do cooking times, depending on a lot of things. My rule is ‘when it starts to smell good, go check on it’. If it starts to smell bad deny everything and destroy the evidence. Cool in the pan for 2-3 minutes, then remove and cool completely.
Prepare the Glaze:
In a small bowl, combine the powdered sugar, lime juice, half of the reserved lime zest, and coconut water until smooth. Place the sweetened shredded coconut and remaining lime zest on a plate and toss to combine. Dip the cooled doughnuts in the glaze, then immediately into the shredded coconut. Stop licking your fingers! Other people have to eat those! Place on a cooling rack over parchment or paper towels at room temperature until set, unless you LIKE cleaning your countertops with a putty knife. Lick the bowl before anyone else comes home to see you. Double check to make sure you don’t still have icing in your eyebrows before the kids get home.
Store doughnuts in a cake dome at room temperature for 2-3 days. Or just eat them all before you end up having to share. Avoid air tight containers, they will make baked goods soggy.