Dark Chocolate Cake Doughnuts w/ Coconut

makes 6

recipe adapted from Full Circle Magazine

  • 1 cup all- purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

for the topping:

  • 1 cup toasted coconut flakes
  • 2  cups confectioners’ sugar
  • 2-3 tablespoons milk

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

In a small bowl, combine confectioners’ sugar and with 2 tablespoons milk and stir until consistency is thick & glazey. If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with coconut immediately and serve.

Notes:

If you don’t have butter, you can use 1/4 vegetable oil. If you don’t have dark cocoa powder, that’s cool! Use regular unsweetened cocoa powder.

And here’s a doughnut pan [1] while you’re at it!