Baked Pina Colada Donuts

Like the classic drink (without the rum) - tangy pineapple donuts dunked in vanilla glaze and topped with sweet coconut! A full-blown party on the palate. And these are BAKED, not fried, so you can enjoy these warm circles-of-joy without guilt!

I love making donuts - for a LOT of reasons. First, so my boys and I can enjoy WARM donuts, fresh from the oven. Second, so I can BAKE them, not deep-fried them in oil. Not only does that mean we dodge unnecessary calories and fat, I avoid the messy cleanup! And, when I say "unnecessary", I mean it. Baked donuts taste just as sinful as their fried counterparts - IF you make them right. And these are made right. Wink. Wink. I don't mean to sound pompous, I've just had a lot of experience testing donut recipes.

About the coconut. After I made these, I had a thought about the coconut - it would be AMAZING if it were lightly toasted. If you want to change the recipe and toast the coconut, you can do it two ways. First in a dry skillet over medium-low heat. Spread the coconut out in an even layer in the skillet and keep a close watch on it - it doesn't take long to toast (or burn!). Shake the pan frequently and cook until the coconut is light golden brown. You can also toast the coconut on a sheet pan in a 300-degree oven. It takes about the same time as the stovetop method, and you need to check it frequently and shake the pan to promote even toasting.

Baked Pina Colada Donuts

For the donuts:
Cooking spray
2 cups all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces 100% pineapple juice
2 large eggs
1 teaspoon pure vanilla extract
4 tablespoons melted butter
For the topping: 
2/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 cup shredded coconut

Preheat the oven to 350 degrees. Coat 2-3 donut pans with cooking spray (this recipe makes 18 donuts).
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the pineapple juice, eggs and vanilla. Add the pineapple mixture to the flour mixture and whisk until blended. Whisk in the melted butter (you add the butter last so it doesn't harden when it hits the cold juice and eggs).
Spoon the mixture into the prepared pans, filling each donut cup 3/4 full.
Bake for 8 to 10 minutes, until the donuts spring back when gently pressed.
Meanwhile, to make the topping, whisk together the powdered sugar, milk and vanilla in a shallow bowl. Place the coconut on a plate. 
When the donuts are finished baking, cool them in the pan, on a wire rack, for 1 minute. Release the sides of the donuts from the pan (with your fingers or a butter knife) and flip the pan over onto the rack, allowing the donuts to fall onto the rack.
While still warm, dunk the donuts in the glaze and then the coconut. Return the the donuts to the rack. Serve warm or room temperature.

Makes 18 donuts