Corcoran’s Toasted Coconut Donuts



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Did somebody say… doughnuts?!

Corcoran did. And I’m definitely not complaining about it.

Corcoran is a registered dietician (and former badass LAXer). She earned her Master’s of Science in Nutrition from Boston University which is also where she attended undergrad. Corc played varsity lacrosse all four years and then moved onto coaching post graduation while working at GAP and grad school-ing. Can you say, ambitious?! But her skills go far beyond the lacrosse field. She is a very talented cook – creating her own recipes and modifying existing ones to make them more nourishing and nutritious. She and her husband George now live in California where she works as a Clinical Dietician at Desert Regional Medical Center in Palm Springs.

There’s a doughnut/donut (either way is fine with me!) shop in Cape Cod I still have yet to try called Hole in One. Although I do feel like I’ve been there because the Downey clan >>> Corcoran, Trey, Patrick (all siblings) and their dad David rave about this bakery and their notorious Toasted Coconut doughnuts. Lucky for me and lucky for all ya’ll Corc is sharing a recipe for homemade Toasted Coconut Donuts. Here it is!


toasted coconut donuts



INGREDS
+ 2 tablespoons butter
+ 1/8 cup vegetable oil
+ 1/4 cup granulated sugar
+ 1/8 cup brown sugar
+ 1 egg
+ 3/4 teaspoons baking powder
+ 1/8 teaspoon baking soda
+ 1/2-1 teaspoon nutmeg, to taste
+ 1/4 teaspoon salt
+ 1/2 teaspoon coconut extract or you can make your own
+ 1 1/3 cup unbleached all-purpose flour
+ 1/2 cup milk
+ 1/2 cup toasted coconut flakes or shreds (here’s how)

DIRECTIONS
+ Preheat oven to 425°F. Lightly grease doughnut pans.
+ In a medium bowl, beat together butter, vegetable oil, and sugars until smooth.
+ Add the eggs, beating to combine.
+ Stir the flour into the butter mixture alternately with the milk, beginning and ending with flour and ensuring all ingredients are thoroughly combined.
+ Sprinkle one teaspoon toasted coconut into each of the wells of the pans.
+ Spoon batter into pans, filling the wells about 1/4″ shy of the rim.
+ Bale for 10 minutes, remove from oven, and wait 5-7 minutes before turning them out of the pans onto a rack.

Follow Corc on Pinterest and Insta for some major food/recipe inspo!


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