Emily Laurae

Coconut Cream Doughnuts
2 First off, preheat your oven to 350 degrees F before making your doughnut batter.
3 In a medium bowl whisk together the flour, baking powder, salt and baking soda and set aside.
13 Then in a larger bowl, whisk together the butter, egg, sugar, coconut milk, coconut extract, and sour cream mixing together until everything has fully combined. Finally, sprinkle and mix in unsweetened coconut flakes.
5 Add the dry ingredients to the wet ingredients until combined.
6 Next, it’s time to pipe the doughnut batter into squeeze out all air and snip one corner creating a small hole. Spray donut hole pan with a light layer of non-stick cooking spray.
11 Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 9-11 minutes. After the doughnuts pass the toothpick test, remove them from the oven and let them cool on a baking tray. Do not glaze doughnuts until they have completely cooled.
Coconut Glaze
10 Whisk together powdered sugar, coconut extract and coconut milk in a medium bowl to make your glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. As the glaze starts to dry, add a few flakes of coconut flakes for garnish!