Baked Coconut Doughnuts With Coconut Glaze Recipes

Steps:

• Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

Steps:

• For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
• In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
• Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
• For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
• Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.