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Baked Coconut-Lemon Doughnuts Recipe

One of our favorite blogs, A Cozy Kitchen, has come to life with the release of a beautiful hardcover book called, "A Year of Cozy 125 Recipes, Crafts and Other Homemade Adventures." Divided by seasons and filled to the brim with yummy recipes, things to make and do, we guarantee this will be your year-long source for all things tasteful and wonderful. Below, Adrianna Adarme, the guru behind the blog, shares her recipe for baked coconut-lemon doughnuts with us.

"In all my days, I have never met anyone who doesn't like doughnuts. People dislike pie, cake, and ice cream, but never doughnuts. These doughnuts are of the baked variety. The flavors are bright, fresh, and tropical, and they make you feel like summer is just around the corner," writes Adarme.

RECIPE: Baked Coconut-Lemon Doughnuts

Yields: 1 DOZEN

INGREDIENTS:

For the doughnuts:

  • 3/4 cup cake flour
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1/4 cup coconut oil, melted and cooled slightly
  • 1/4 cup water
  • 3 tablespoons grated lemon zest (from 3 lemons)
  • 1 tablespoon + 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites
  • 1/4 cup shredded unsweetened coconut

For the glaze:

  • 3 cups confectioners' sugar, sifted
  • 6 tablespoons lemon juice
  • Pinch of salt

DIRECTIONS:

  1. To make the doughnuts: Preheat the oven to 325°F. In a medium bowl, mix together the cake flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the egg yolks, oil, water, lemon zest, 1 tablespoon lemon juice, and vanilla. In 2 batches, add the flour mixture to the coconut-lemon mixture until just combined.
  3. In another medium bowl, combine the egg whites, 1 teaspoon lemon juice, and 1 tablespoon granulated sugar. Using a hand mixer with the whisk attachment, beat the egg whites until medium to stiff peaks form, about 5 to 7 minutes. Gently fold the beaten egg whites into the batter until completely combined. Add the coconut and mix one last time.
  4. Liberally coat your doughnut pan with cooking spray and spoon the batter into each cavity, filling it about three-quarters of the way full. Bake for 10 to 12 minutes, or until the doughnuts are golden brown and spring back when touched.
  5. Allow the doughnuts to cool completely in the pan on a cooling rack before running a butter knife around the edges to release them. Repeat the process with the remaining batter.
  6. To make the glaze: In a medium bowl, whisk together the confectioners' sugar, lemon juice, and salt. Dip the cooled doughnuts into the glaze and transfer back to the cooling rack for the glaze to set.

Available at Amazon. Excerpted from the book 'Year of Cozy 125 Recipes, Crafts and other Homemade Adventures' by Adrianna Adarme. Photo by Adrianna Adarme. Published by Rodale Books.

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