Description
These Baked Pina Colada Donuts are a tropical treat, infused with pineapple and coconut flavors, and topped with a creamy coconut buttercream. Perfect for a sweet breakfast or dessert.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/4 cup coconut oil
- 1/4 cup crushed pineapple in its juice
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, very soft
- 1 1/2 cups confectioners sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut milk
- 1 teaspoon pure vanilla extract
- Coconut, maraschino cherries, and chopped pineapple for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, combine coconut milk, coconut oil, crushed pineapple, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fill the donut pan cavities about 2/3 full with batter.
- Bake for 12–15 minutes or until a toothpick inserted comes out clean. Allow donuts to cool completely.
- For the buttercream, beat softened butter with confectioners sugar, salt, coconut milk, and vanilla extract until smooth and creamy.
- Frost cooled donuts with the coconut buttercream and garnish with coconut flakes, maraschino cherries, and chopped pineapple if desired.
Notes
- Do not overmix the batter to keep donuts light and fluffy.
- Ensure donuts are completely cooled before frosting to prevent melting.
- Optional toppings add extra tropical flair and texture.