So Aaron comes home the other day with a package of store bought cookies *GASP* I know right? How rude!
Just kidding, he had no choice really. I have been battling a brutal cold for the last few days and although a rare occurrence, I didn’t spend too much time in the kitchen. Although, I was able to find my way to the liquor cabinet to put together a hot toddy. No joke, I felt a lot better! Lesson learned; don’t doubt your Nana when she tells you to go for the hard liquor 😉
Before I was struck down with this nasty cold I whipped up a batch of coconut cloud donuts for Aaron to take in his lunch. Ooooeeee! They didn’t last long enough for him to even pack a lunch! Aaron had three right off the bat and although I can’t give a definite number, Mairead definitely had more than any four year old should. Not only were they really tasty, but they were so pretty all piled up on the cake stand.
We are suckers for donuts in this house and although I don’t eat them very often, I wasn’t holding back either. These are a “cake-y” donut that are light and fluffy and the coconut flavor was just right. As with many of my recipes I was half way through before realizing I didn’t have an important ingredient, coconut milk! If you find yourself in this situation have no fear. I made my own “milk” for this recipe using a really simple method that I’ve shared in the recipe instructions below.
Coconut Cloud Donuts
*Makes 12 donuts
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
pinch of cinnamon
3/4 cup sugar
1/2 cup buttermilk
2 tbsp coconut milk
2 tbsp melted butter
1 tsp vanilla extract
1 1/2 cups icing sugar
3 tbsp coconut milk
1 tsp vanilla
2 cups coconut flakes
Preheat oven 350 degrees.
In a large bowl combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate bowl, whisk together egg, sugar, buttermilk, coconut milk, butter and vanilla.
Stir wet ingredients into the dry ingredients until fully combined.
Spoon batter into greased donut pan.
Bake for 8-10 minutes or until toothpick comes out clean.
Cool completely before decorating with coconut topping.
Combine sugar, coconut milk and vanilla in a small bowl and mix until smooth.
Add coconut to a separate small bowl.
Dip donuts upside down in the icing about halfway down the donut, then press into the coconut.
**DIY Coconut Milk**
1 cup hot water (not boiling)
1/2 cup shredded or flaked coconut
In a blender combine the hot water and coconut and blend on high for 1-2 minutes or until smooth and creamy.
Strain milk through a sieve or cheesecloth and squeeze the coconut to get any remaining liquid from it.
Store any unused coconut in the refrigerator up to 3 days.
By Three Happy Folk
Adapted from Will Cook For Smiles