Coffee, Coconut, & Cream Cheese Donuts
About 1 dozen baked donuts, or 6 baked donuts and 18 (ish) minis.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
a few gratings of fresh nutmeg
1/2 cup buttermilk
1 tablespoon instant espresso powder
2/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup brown sugar
for the icing:
4 ounces softened cream cheese
1 teaspoon instant espresso powder
1-2 teaspoons milk
1 cup confectioner’s sugar
toasted coconut for topping
Preheat oven to 350ºF and spray a donut pan with cooking spray.
In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. In another bowl whisk together the buttermilk, espresso powder, egg, oil, vanilla, and sugar. Pour the buttermilk mixture into the flour mixture and fold to combine. Either spoon or pipe the batter into the donut pan, filling nearly to the top of each well, and bake the donuts in the center of the oven for 8-10 minutes or until the tops of the donuts have risen, are dry, and spring back to the touch. Remove from the oven and cool about 5 minutes before turning out onto a rack. Repeat with the remaining batter.
While the donuts bake and cool, make the icing by stirring together all of the ingredients until well combined. If the icing seems too loose, add more confectioner’s sugar a few tablespoons at a time. If it is too stiff, add a bit more milk. Ice the donuts once they are cooled and top with coconut.