Triple Coconut Donut
Coconut lovers will love this triple coconut donut! The crunchy toasted shredded coconut atop a cake-like dough base is the perfect way to kick off a week full of donuts! Reminds you of island paradise!
I know we’re pretty much smack-dab in the middle of the “diet” and “resolutions” month (or whatever you want to call it) and this donut week that’s happening right here on this blog (and a bunch of other food blogs) is probably pretty much against all resolutions. However, I believe that everything in moderation is what’ll save ya. I mean, it’s not like I’m telling you to eat a whole dozen of these triple coconut donuts, although, they’re so freaking good that I honestly wouldn’t blame you for ruining your diet for these donuts. My coworker said I should sell them at this local coffee shop we go to every morning. I already have so much going on in my life so I’ll pass – but it was a nice compliment and thought for a hot second ;)
Seriously, if you’re a coconut lover, you’re going to adore this triple coconut donut. There’s coconut in every single layer and every single bite. Not to mention, toasted coconut is pretty much the most amazing scent and flavor in the world. I started to put all the leftover toasted coconut in my morning yogurt and the leftover coconut milk in my smoothies. Coconut heaven! Felt like tropical paradise, honestly. Coconut always makes me think of the sand, ocean, and sun. Beach paradise for life is what I’m talking about!
I’ve always wanted to fry donuts (since really, they are the right way to have them), but I always baked them because 1. it was far easier to do and 2. it was healthier. Who am I kidding? Do I ask for a baked donut when I go to Dunkin’ Donuts? No. This is why I took on the challenge of frying three different types of donuts for donut week! It actually was far less messy than what I envisioned. There was barely any splattering and everything was fried in almost 20 minutes. My house did smell of terrible fried oil afterwards but there’s nothing an open window and fresh outdoor air can’t take care of!
- 3½ cups bread flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. kosher salt, divided
- ¼ tsp. ground nutmeg
- ½ cup sugar
- 4 tbsp. unsalted butter, melted
- 4 tsp. coconut extract, divided
- 2 tsp. vanilla extract, divided
- 1¼ cups canned coconut milk, divided
- 1 egg
- Canola oil, for forming and frying
- 2 cups shredded coconut, sweetened
- 2 cups confectioners' sugar
- In a medium bowl, whisk together flour, baking powder, baking soda, ½ tsp. salt, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, butter, 2 tsp. coconut extract, 1 tsp. vanilla extract, 1 cup of coconut milk, and egg until well-incorporated.
- Gently add the dry ingredients to the bowl of the stand mixer and mix until a soft & sticky dough forms.
- In a 5½ quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 370 degrees Fahrenheit.
- While the oil is heating up, using lightly oiled hands, roll ¼ cup of dough into a loose ball and gently pat down on it forming a disc. Using your thumb, form a 1½-inch hole in the center (or you can use a small biscuit cutter to cut out the center). Do this for the remaining dough.
- Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 3 minutes.
- Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts have been fried.
- While the donuts are cooling, make the topping.
- Preheat the oven broiler and line a large baking sheet with parchment paper. Spread the shredded coconut on the baking sheet in an even layer and place under broiler. YOU NEED TO WATCH THIS CAREFULLY. Coconut toasts FAST under a broiler and you DO not want to burn it. As soon as you see the slightest hint of brown on your coconut, remove from oven. It continues to cook. If you take it out too late, your coconut may burn/turn black as it cools since it's still "cooking."
- In a medium bowl, big enough for you to dip the donuts in, whisk together remaining salt, extracts, coconut milk, and confectioners' sugar until smooth.
- Set up an assembly line for yourself. Donuts, glaze, toasted coconut. Take a cooled donut and dip one top half into the glaze, let the excess drain off then immediately dip it in the toasted coconut. Repeat until all donuts have been topped.
- Store in an airtight container for no longer than 3 days.
If you notice your oil getting too hot, cut the heat. If you notice it cooling down rapidly, turn up the heat or fry less donuts at the same time.
This post contains affiliate links.