Baked Kiwi Mango Donuts w/ a Toasted Coconut Glaze

I love the weekend cause that means dessert time! I've been patiently waiting to use my donut pan and the time has finally come.  I'm not a big fan of frying food in a vat of oil, at least not in my kitchen.  Now I'm not saying I don't like ordering something fried every now again at a restaurant or buying  fried doughnuts from Mr. Doughnut in the mall ;)  I like to pretend and ignore the fact that the same thing happens at the restaurant. Sometimes ignorance is pure bliss. But I just can't fry something in my own kitchen because then I physically see how much oil is being soaked up.

I don't know why I chose tropical flavors, it just came together when I went to the store today to pick up a few items and noticed that the produce actually looked fresh.  I thought mangos and kiwi would go great with coconut and if I can sneak anything in with coconut I will.

Baked Kiwi Mango Donuts w/ a Toasted Coconut Glaze

Adapted from Fake Ginger

Yields: about 10 Donuts

Bake Time: 15-18 minutes 

Ingredients

1 Cup All purpose Flour

1/2 Cup sugar 

1/2 teaspoon salt

1 teaspoon baking powder

1/2 Cup Almond Milk (you can also use milk, buttermilk or soymilk)* I wish I had used coconut milk, next time!

1 Tablespoon melted butter

1/2 teaspoon coconut extract

1/2 Cup Kiwi (diced small)

1/2 Cup Mango (diced small)

For the Coconut Glaze and Toasted Coconut

3/4 Cup powdered sugar

1 teaspoon coconut extract

1 Tablespoon Coconut Milk

1/2 Cup sweetened coconut

Directions

Preheat oven 350 Degrees F

Lightly grease a donut pan 

In a large bowl using a electric mixer or a whisk mix your flour, sugar, salt and baking powder.  Add your milk, butter and coconut extract.  Mix well.  

Stir in your mangos and kiwi. 

Fill each donut mold in the pan to about 3/4 full.  Bake for 15-18 Minutes. The donut should spring back when touched and slightly brown. 

Remove donuts from pan and let cool, turn your oven to broil and start the glaze. 

For the glaze in a small bowl add your coconut extract and coconut milk. Whisk in your powdered sugar a little at a time until full blended and smooth.

For the toasted coconut, take a cookie sheet and sprinkle a thin layer of sweetened coconut. place on the middle rack and watch it closely~only takes less than 60 seconds for the coconut to toast on broil. 

Glaze your donuts and sprinkle with your toasted coconut.

I also have to say thank you to my friend Tess from Slowcookingkitchen :) she nominated me for the Happy Blogger Award. I was sincerely surprised and "Happy" that she would think of me.

There are no specific rules for this award besides selecting 10 fellow bloggers and passing it onto them.  I would like to nominate ... 


Maggie of Kitchie Coo, Peter of Feed your Soul, Mrs Nick of A Nickel's Worth of News, Sandra of Sandra's Recipes- Alaska, Ape's Eats, Deb of Kahakai Kitchen, Richard of What's Cooking at Richards? , Kit of I - Lost in Austen, Stephanie of It's not just about the Recipe  and Khatta Meetha