Dark Chocolate Cake Doughnuts w/ Coconut
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.
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 while you’re at it!