1cupall-purpose flourI used a gluten free all purpose flour
6tbspsugar
1tspbaking powder
½tspsalt
6tbspcoconut milk
1largeegg
¼tspcoconut extract
1tbspbuttermelted
2tbspvegetable oil
1tsplemon juice
1tbsplemon zest
Lemon Glaze
1cuppowdered sugar
1tbspmilk
1tsplemon juice
½tsplemon zest
Instructions
Lemon Coconut Donuts
Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
Combine the flour, sugar, baking powder and salt, set aside. Combine the coconut milk, egg, coconut extract, butter, oil, lemon juice, and lemon zest in a second bowl. Combine the dry ingredients into the wet ingredients, stir until just combined.
Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack.
Let them cool on a wire rack before dipping in the glaze.
Lemon Glaze
Mix all the glaze ingredients together. You want the consistency to be somewhat thick.
After the donuts have cooled, dip each donut into a shallow bowl filled with the glaze, allowing the excess to fall off.
Place the donuts on a cooling rack with a cookie sheet underneath to catch the excess glaze.