These Coconut Rum Doughnuts are a welcome taste of the tropics on a cold rainy winter’s day.
Baked doughnuts are so easy to make and the flavor combinations are endless: enter these Coconut Rum Doughnuts. I added a generous 2 teaspoons of coconut extract and 2 teaspoons of rum extract to the batter and then added even more flavor with a coconut rum glaze topped with crisp delicious toasted coconut.
All that is missing is the little umbrella! Here is how you can make your own:
You can find the base recipe here.
Preheat the oven to 400 degrees (the recipe calls for 425 degrees but I find that 400 degrees bakes the doughnuts better). Spray a doughnut pan with Pam and set aside.
Toast the coconut until brown and crisp, I used 1 cup of shredded coconut instead of 1/2 cup. Sprinkle 1 teaspoon of the toasted coconut into each of the doughnut wells of the pan. Set remaining toasted coconut aside.
Coconut Rum Doughnut Batter: In the bowl of an electric mixer fitted with the paddle attachment beat together the butter, vegetable oil and sugars until smooth.
Beat in the eggs until smooth. Beat in the baking powder, baking soda, nutmeg and salt.
Beat in the vanilla extract, 2 teaspoons of coconut extract and 2 teaspoons of rum extract.
Beat in the flour alternating with the milk until everything is well combined.
To easily fill the doughtnut pan, transfer the batter to a large piping bag fitted with the #806 round tip and pipe each well a little less than half full. You can also spoon the batter into the wells instead of piping the batter.
Bake for 10 minutes and let cool in pan for 5 minutes before turning them out onto a wire rack to cool completely.
Coconut Rum Glaze: In a small bowl, Mix 2 cups of powdered sugar with 1 teaspoon coconut extract, 1 teaspoon rum extract and enough milk to make a thick glaze.
Dip the tops of each cooled doughnut into the glaze and let the excess run off.
Sprinkle with remaining toasted coconut and let glaze set up on a wire rack for around 15 minutes before enjoying.