The Pioneer Woman Tasty Kitchen
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Baked Chocolate Coconut Cake Donuts

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Level: Easy

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Description

Chocolate cake in donut form! These donuts start with a chocolate cake recipe that contains no eggs. They’re dunked in glaze and rolled in sweetened coconut flakes!

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 cup Sugar
  • ¼ cups Dark Cocoa Powder
  • ½ teaspoons Kosher Salt
  • 1 teaspoon Baking Soda Dissolved In The Below Amount Of Vinegar
  • 2 Tablespoons Vinegar
  • 1 teaspoon Vanilla
  • ⅓ cups Vegetable Oil
  • 1 cup Cold Water
  • 1 cup Powdered Sugar
  • 3 Tablespoons Milk
  • 1-½ cup Sweetened Coconut Flakes

Preparation

Preheat the oven to 350 F. Grease and flour two six-cavity donut pans and set aside.

In a batter bowl with a spout, mix together the flour, sugar, cocoa powder and salt, stirring until well combined.

Dissolve the baking soda in the vinegar in a small bowl.

Into the bowl with the batter add the dissolved baking soda vinegar mixture, vanilla, vegetable oil and water. Mix until well combined.

Pour batter into the donut pans. Bake at 350 F for 12-14 minutes.

While donuts are baking mix powdered sugar and milk in a small bowl to form a glaze.

When done remove the donut pans from the oven and set them on a rack. Cool donuts in the pans for 5 minutes, then turn them out onto a wire cooling rack to cool.

Dunk each donut into the glaze allowing the excess to drip off. Roll them in the coconut. Transfer to another wire cooling rack until glaze is set, about 10 minutes.

Store leftovers in an airtight container and eat within 2-3 days.

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