Coconut Crunch Donuts
Delicious, fluffy donuts with a hint of cinnamon, topped with a buttery, crunchy coconut topping!
Each spring, a limited edition mini donut is available at the grocery store and I cannot help but buy them: the coconut crunch donut! I had this recipe on my monthly menu plan for years (because I am terrible at making any breakfast or desserts on it and then just carry it over perpetually to the next month until I finally make it) and I was utterly blown away when I finally made it. These coconut crunch donuts taste just like the mini ones I buy when they are available. I’m obsessed. They are pretty easy to make as well. The donuts are very light and fluffy and the coconut crunch is so good!
What You Need:
For the Topping:
2/3 cups all-purpose flour
2/3 cup brown sugar
2 Tbsp. unsalted butter, cold
1 cup sweetened, shredded coconut
For the Donuts:
1 cup sour cream
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
Cinnamon
For the Glaze:
2 cups powdered sugar
1/4 tsp. vanilla extract
2 Tbsp. warm water
Directions:
For the Topping: In a medium bowl, mix together flour and brown sugar.
Add butter and mix with your hands until combined and small crumbs form.
Then mix in coconut.
In a skillet over low heat, add topping and stir constantly until coconut is toasted and golden brown in color. Remove from heat and pour into a bowl to cool (and stop coconut from burning - which is easy to do).
For the Donuts: In a large bowl, whisk together sour cream, sugar, vegetable oil, eggs, and vanilla.
In a separate bowl, whisk together flour, baking soda, and cinnamon.
Pour dry ingredients into wet ingredients and mix with a wood spoon until just combined.
Spoon into a zipper bag or piping bag OR use spoons to add batter to lightly greased donut pan (batter makes 12 donuts, so you may have to work in batches).
Bake in a preheated 350 degree oven for 12 minutes or until golden brown and donuts spring back when lightly touched.
Let cool in pans for 5 minutes before removing to a wire rack.
Take the cooled topping mixture and place into a food processor (or blender). Pulse a few times to break into small crumbs and then place in a shallow dish.
For the Glaze: In a medium bowl, whisk together powdered sugar, vanilla, and warm water until smooth.
Dip donuts into glaze, letting excess drip off, then dunk into topping mixture. Place on wax paper to set up.
Recipe from Confessions of a Cookbook Queen [no longer exists]
