Peach Doughnuts with White Chocolate-Coconut Glaze

Preheat oven to 350 F. Place coconut flakes on a baking sheet and bake them for 8-12 minutes, stirring once, until coconut is toasted. Remove from oven and set aside.

Increase oven heat to 400 F.

In a large bowl, whisk together melted butter, buttermilk and egg. In a separate medium bowl, whisk together cake flour, sugar, baking powder, nutmeg and salt. Add dry ingredients into the wet ingredients and stir to combine. Fold in diced peaches.

Spoon batter into 6 lightly greased doughnut pan wells so they’re about two-thirds of the way full. Bake for 8-12 minutes, or until the tops of the doughnuts spring back when lightly touched. Allow to cool in pan for a minute or two, then turn out onto a cooling rack with wax paper underneath and cool completely.

To make the glaze: Combine all glaze ingredients in a shallow bowl then microwave for 10 seconds at a time, stirring between, until melted. Dip cooled doughnuts into the glaze (or spoon it over the doughnuts) and return to cooling rack to dry. Top with the toasted coconut.

Doughnuts are best served the day they are made.

*Recipe originally adapted from Not So Humble Pie.