Posted by: Stephlechef | November 8, 2011

Mini baked doughnuts with a coconut ice topping

GRRR bloody WordPress just deleted my post again. GRRR. Try again.


Aren’t these the cutest? I got the (admittedly a little expensive and not exactly multipurpose) tin from Amazon (here: with my “well done on your exam results” money.

Baked doughnuts are good, less squidgy but certainly healthier than fried ones 🙂 I got the coconutty idea from a looovely doughnut they are selling in Gregg’s at the moment (which I am reliably informed is rather like a Krispy Kreme, but I’ve never had one). Anyway it’s filled with a lovely creamy coconut filling and topped with dessicated coconut. Now coconut is nice, but coconut ice is nicer! So here’s a coconut ice-topped baked doughnut. Yum!

Baked doughnuts

(Makes about 18, total cost without icing 50p, per doughnut 3p (it’s hard to budget the icing, as I’m not really sure of amounts, but probably about another 50p))


110g plain flour

1 tsp vanilla essence

85g caster sugar

1/2 tbsp melted butter

1 tsp baking powder

85ml milk

1 large egg, beaten


For the coconut ice topping:

icing sugar

condensed milk

pink food colouring

dessicated coconut


For the doughnuts, put all the ingredients in a bowl and whisk until smooth. Fill each doughnut hole about 2/3 full- don’t be tempted to use up the whole mix in the first batch, as it makes a lot, and they also rise a lot! It’s a bit messy filling the holes, I find the best way is to do it with 2 teaspoons- one to scoop and one to scrape 🙂

Bake at 150c for 15 minutes, turning halfway through. Lift them out and leave to cool, and do the next batch as above.

To make the icing, mix together icing sugar and condensed milk to make a thick but not solid paste (too thin and it will run off). Pipe or spread a layer on top of each doughnut, dip the icing bit into a bowl of dessicated coconut, shake slightly to get rid of any loose bits and leave to set. Done!


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