These Chocolate Coconut Baked Donuts are easier to make than you might think! No oil or frying! Delicious chocolate donuts dipped in chocolate frosting and sweetened coconut flakes!
Preheat the oven to 350F degrees. Spary a donut pan with non-stick cooking spray.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a medium bowl, using a hand or stand mixer, beat together the brown sugar and butter until light and fluffy. Beat in the egg.
Add in the milk, hot coffee, and vanilla extract. Mix until combined. Pour in the dry ingredients and mix until well blended.
Pour the batter into a piping bag or a plastic baggie (cutting the tip or corner off) and fill the donut wells ¾ of the way full.
Bake for 8 minutes until the tops spring back when lightly pressed. The donuts can also be tested with a toothpick.
Allow the donuts to cool for a few minutes and then remove them to a cooling rack. For easy removal a toothpick can be used. Slide the toothpick along the side of a doughnut and it should pop up easily.
While the donuts are cooling a bit, prepare the chocolate glaze. In a microwave safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds.
Take the bowl out and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.
To decorate the donuts, dip a donut face down into the bowl of chocolate.
Then dip it face down into the bowl of coconut.
Place onto the cooling rack to set. Serve and enjoy!
Notes
If you do not have a donut pan you can use a mini muffin tin to make donut holes.
The piping bag really helps getting an even amount into the wells of the donut pan, but you can spoon the batter in as well. Alternatively, you can use a gallon-sized tiptop bag. Put the frosting into the bag and squeeze all the frosting towards one bottom corner. Then snip the corner off the bottom of the bag and then squeeze and use just like a piping bag!
You can easily double this batch to make more to serve more people.
These need to be cooled as much as possible before topping so it does not melt off.
Make sure you quickly dip your donuts into the coconut after the chocolate so it doesn't set up too quickly and the coconut does not stick.
The coffee is optional. However, like in my CHOCOLATE MAYONNAISE CAKE, you can't taste the coffee as a separate ingredient. It just enhances the natural chocolate flavors!