Autumn is still a couple of weeks away and even though I’ve already had a Pumpkin Spice Latte it still feels more like summer.
I mean, it’s rare the sun is even out in Glasgow, but it is at this exact moment. And in full force – no jackets required.
So yeah, I cannot welcome Autumn properly yet. But that’s okay, because it means this lime/coconut recipe is still relevant. Lucky times!
I think a few years ago ‘baked doughnuts’ were a thing. Quite short-lived because obviously fried donuts are just genuinely better. I’m scared to fry things – I’ll work on it, I promise. For today though, we’re going with the ‘healthy’ alternative. They might not taste quite like doughnuts, but a baked doughnut is still damn tasty.
Now, you will need a doughnut pan for this recipe, preferably a mini doughnut pan, but a standard size pan would suit.
Baked Mini Lime Coconut Doughnuts
(should make about 2 dozen mini doughnuts)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
1 1/2 tablespoons lime zest
1/4 cup fresh lime juice + 1/4 cup for glaze
1 large egg
1/4 cup vegetable oil
3/4 cup Greek yogurt + 1 tablespoons more for glaze
1/2 teaspoon vanilla
3-5 drops of green food coloring (optional)
1 1/2 cups powdered sugar
1/2 desiccated coconut
1. Preheat oven to 350 degrees (176C) and lightly grease your doughnut pan.
2. Mix together flour, baking soda, baking powder, salt and nutmeg into a small bowl. Set aside.
3. In a larger bowl, mix together sugar and lime zest gently. Let sit for 5 minutes.
4.To the sugar bowl add in egg and mix well with a stand or handheld mixer, until sugar dissolves a little. Then add in all other wet ingredients: lime juice, oil, vanilla, and Greek yogurt. Mix until fully incorporated.
5. If you are adding food coloring then do it now and mix until coloring is even.
6. Place donut batter into a piping bag – no tips required. Snip off the end and fill doughnut pan until about 3/4 way full.
7. Bake donuts for 12 to 15 minutes. Bake until golden then let doughnuts cool on a wire rack before glazing.
1. In a medium size bowl mix together powdered sugar, Greek yogurt, and lime juice until there are no lumps and glaze is smooth. If your glaze is too thick then add more lime juice or a splash of milk. If your glaze is too thin, add more powdered sugar until you get your preferred consistency.
2. Once doughnuts are cooled, dip one side of them into the glaze, letting all excess glaze drip off before setting back on wire racks to dry.
3. Once all doughnuts have been glazed, get them back in for a double dip then sprinkle with coconut flakes.
The taste should be similar to a glazed lime cake, except the doughnut base should be quite springy.
And there you have it. Adorable little pastel lime cakes sure to brighten any day.
I’m pretty sure these would go down a treat with a gin and tonic. Just saying.