Raspberry & Coconut Baked Doughnuts with Lemon Glaze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 doughnuts 1x
- Category: Dessert
Ingredients
Scale
Doughnuts
- Spray oil
- 1/4 cup coconut oil
- 3/4 cup Natvia Natural Sweetener
- 2 eggs
- 1/2 cup natural Greek yoghurt
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 cups self-raising flour
- Pinch salt
- 1 cup shredded coconut
- 1 cup frozen raspberries
Glaze
- 1 cup icing sugar
- 3 tbsp fresh lemon juice
- 1/2 cup roasted coconut chips
Instructions
- Preheat oven to 200ºC. Lightly grease a doughnut baking tray with spray oil. In a bowl, add the coconut oil, sweetener and eggs and whisk to combine. Add yoghurt, milk and vanilla and continue to whisk.
- In a separate bowl, combine the flour, salt and shredded coconut. Fold dry ingredients into wet. Add frozen raspberries into batter and stir until just combined.
- Scoop batter into each doughnut mould and bake for 15-20 minutes, or until doughnuts are lightly golden on top. Place on a rack and allow to cool completely before glazing.
- For the glaze, place icing sugar into a bowl and whisk in lemon juice slowly, adding more or less depending on the consistency of the glaze you’d like. Dip doughnuts into the glaze and on to a wire rack with a tray underneath to catch the excess glaze. Double dip for a thicker icing on top. Sprinkle with roasted coconut chips while the glaze is still wet. Serve with a cup of tea!