Quest: Vegan Almond Coconut Cake Doughnut with Coconut Glaze

I've been on a bit of a coconut flavored doughnut kick lately since one can of coconut milk provides enough liquid for two experimental batches and each has met with high acclaim from taste-testers. I have not yet figured out if it is the coconut milk that is the key or simply that I've finally hit on the best possible wet/dry/levening ratio, but whatever the reason these are some of the best doughnuts I've made yet. There was an even split in the house over which of these batches were better; this one with white glaze or the previously posted version: Mounds Coconut Chocolate Vegan Doughnut. I guess you'll have to make both and decide for yourself.

These would be equally good without the chocolate chips, so if you are looking for a chocolate-free version, simply leave them out. The chocolate chips were added as a test to see how they bake up in the doughnut and if the quantity was appropriate for future recipes. My conclusion: yes, perfect.

Almond Coconut Cake Doughnut with Coconut Glaze

1/2 cup sweetened coconut, chopped fine

7 ounces coconut milk (1/2 can)
1/4 teaspoon almond extract
1/4 teaspoon coconut extract (optional)

1/2 cup slivered almonds
1/2 cup sweetened coconut
1 cup all-purpose flour
1/4 cup white sugar
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
1/4 teaspoon salt

  1. Preheat oven to 375-degrees.
  2. In the bowl of the food processor, pulse the sweetened coconut a few times to chop fine (optional, but this makes for better adhesion to the glaze and a nicer presentation.) Transfer coconut to a shallow bowl or plate.
  3. Grease a non-stick doughnut pan with cooking spray. 
  4. Measure the milk in a liquid measure, add remaining liquid flavorings.
  5. In the bowl of the food processor, combine all the dry ingredients and blend until the nuts have been pulverized and the mixture looks uniform. 
  6. Slowly pour in the liquid to blend it into the dry ingredients, alternatively blend the dry and the wet by hand in a separate bowl. Immediately spoon the mixture into the prepared doughnut pan. Divide it among the six holes, placing it directly in the middle over the 'hole', use a finger to clear the batter off the 'hole' and smooth it a bit to fill them evenly.
  7. Bake 13-14 minutes and remove the pan from the oven, loosen the middles which may stick just a bit, with a fork before carefully turning the doughnuts out onto a cooling rack, and immediately place them bottom sides up back into the doughnut pan. The middles may have baked over the hole section of the pan a bit, but carefully just press them back down into the pan, remove any extra crumb/clumps. Flipping them during the baking process crisps up the bottoms and gives them an overall better doughnut form. Return them to the oven and bake another 4 minutes. Remove to a cooling rack.
  8. Once cool, glaze them (below) and sprinkle each with the chopped coconut.
Coconut glaze:
1 1/2 - 2 tablespoons milk of choice
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup powdered sugar

Stir until well combined and then dip in each doughnut. This mixture should be thin enough that it sticks to the doughnut but not so thin that it all drips off. Holding the glazed doughnut over the bowl of chopped coconut, sprinkle coconut so that any extra falls onto the plate below. Repeat until doughnut is evenly covered. 

This recipe makes 6 doughnuts.


  1. These look so good I forgot to keep an eye on my pancakes and burnt them while I was reading! from Gwyn

  2. That is so funny! Hard to burn doughnuts...;-)


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