GLUTEN-FREE BAKED COCONUT DONUTS

Gluten-Free Baked Coconut Donuts image

Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze gets its pretty-in-pink hue from freeze-dried raspberries. Top off each donut with a sprinkling of shredded coconut.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h35m

Yield Makes about 15

Number Of Ingredients 15

Ingredients

3 cups confectioners' sugar
1 tablespoon melted coconut oil
1 tablespoon powdered freeze-dried raspberries
1/4 teaspoon kosher salt
6 to 8 tablespoons coconut milk
1/2 cup unrefined coconut oil, room temperature (solid), plus more for pans
2 cups finely ground almond flour, such as Bob's Red Mill
1/2 cup fine cornmeal
1/3 cup sweetened shredded coconut, plus more for garnish
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
3 large eggs, room temperature
3 tablespoons coconut milk or whole milk
2 tablespoons powdered freeze-dried raspberries

Steps:

Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.