Almond Coconut chocolate donuts are baked donuts, covered with a simple chocolate glaze, coconut and almonds!
Candy for breakfast? Well, sort of.
I used to love, love, love Bavarian cream donuts. This was back when I wad 10 years old and I could devour two frosting filled donuts for breakfast and not worry about the fate of my rear end. Think about Bavarian cream donuts for just one moment. A fried donut stuffed with a fluffy, sweet, vanilla frosting. It’s like cake turned inside…for breakfast!
Don’t get me wrong I still love cake, frosting and donuts, but I can no longer tolerate those decadent Bavarian creams. Now I’m all about chocolate. Chocolate donuts are the perfect way to start the day, especially if they taste like an almond coconut candy bar! Since these are baked donuts, I like to tell myself that I still don’t have to worry about my rear end.
I’ve created coconut donuts before, but these Almond Coconut donuts are something special.
They are so soft and tender and have the perfect cake-like crumb. The chocolate glaze is so silky and smooth, you will want to keep some back just to eat with the spoon. Er, maybe that’s just me? These wouldn’t be Almond Coconut donuts if they weren’t covered in lots of coconut, and chopped almonds.
The flavor of the chewy, sweet coconut and the crunchy, intensely cinnamon almonds really come to life against the rich tasting chocolate. While this recipe yields roughly 16 donuts, I assure you they won’t last long! I used these donut pans.
For the donuts
- 1 1/4 cup cake flour
- 3/4 cup cocoa powder
- 1 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup buttermilk
- 2 eggs lightly beaten
- 1/2 teaspoon espresso powder
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
For the glaze
- 1/4 cup butter
- 2 tablespoons milk
- 1 1/2 teaspoons corn syrup
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/2 cup shredded coconut
- 1/4 cup chopped Blue Diamond Almonds
- Preheat oven to 350 degrees. Spray 2 donut pans ( if you don't have 3, you will have to bake in batches) with non stick spray and set aside.
- In a bowl combine flour, cocoa powder, brown sugar, salt and baking powder.
- In a separate bowl, whisk together buttermilk and eggs. Add wet ingredients to try ingredients. Stir in espresso powder, vanilla and vegetable oil. Stirring just until combined.
- Pour donut batter into a large tiptop bag. Snip one corner and carefully each donut cavity 3/4 of the way full. Bake donuts for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow donuts to sit in pan for 1 minute; carefully run out donuts onto a cooling rack. Cool donuts completely.
- To prepare the glaze, combine butter, milk, corn syrup and chocolate chips in a saucepan. Whisk over low heat until butter and chocolate have melted. Remove from heat and whisk in powdered sugar.
- Dip each donut top into the glaze, remove and set donuts on a cooking rack. Repeat with remaining donuts. Sprinkle each donut with coconut and chopped almonds before glaze has set.
Nutrition InformationYield 16 Serving Size 1 donut
Amount Per Serving Calories 259 Total Fat 11g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 6g Cholesterol 31mg Sodium 175mg Carbohydrates 38g Fiber 2g Sugar 26g Protein 4g
Notes about the almond coconut donuts recipe:
- Be sure to spray your donut pans! Fill each cavity about 3/4 of the way full. The donuts will not rise too much during baking.
- Once they are removed from the oven, let your donut pans cool for just a few minutes. Flip your donut pans over and onto a cooling rack; the donuts should pop out easily.
- I found it easiest to drop the donut, face down into the glaze for just a second. This will allow the glaze to cover the entire top of the donut.
- You can either sprinkle your coconut and nuts on top or dip the freshly glazed donuts into the toppings. I thought it easier and neater to sprinkle everything over top.