Triple Coconut Donuts

There is not much better than homemade donuts. And baked donuts are really a great addition to breakfast, brunch or breakfast for dinner. I have lots of varieties already on this blog - cinnamon roll, chocolate, strawberry, pumpkin, caramel apple - but when I had some leftover coconut milk I knew I wanted to try a coconut version.

Because there is also not much better than toasted coconut - am I right? I ate quite a bit of it right off the sheet pan (true confessions).

These donuts have coconut milk and extract in both the dough and the icing, and then are topped with that amazing toasted coconut.

The dipping in icing and topping with coconut can get a little messy, so I put a paper towel (or a baking sheet) under the wire rack to catch all the drips. Bonus: you can then pick off the coconut laden icing treats and eat them. Ha!

Make your donut dreams come true with this amazing recipe.

Find more inspiration at Full Plate, Hearth and Soul, Inspire Me.

Triple Coconut Donuts

Donuts:
3 1/2 cups bread flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup sugar
4 Tbsp. butter, melted
2 tsp. coconut extract
1 tsp. vanilla extract
1 cup canned coconut milk
1 large egg

Icing and topping:
2 cups shredded coconut, sweetened
2 cups powdered sugar
1/2 tsp. salt
2 tsp. coconut extract
1 tsp. vanilla extract
1/4 cup canned coconut milk

In a medium bowl, whisk together flour, baking powder, baking soda, 1/2 tsp. salt, and nutmeg.

Using an electric mixer, beat together sugar, butter, coconut extract, vanilla extract, coconut milk, and egg until well-incorporated. Gently add the dry ingredients to the bowl of the stand mixer and mix until a soft & sticky dough forms.

Carefully spoon the dough into donut pans sprayed with nonstick cooking spray. Bake at 375 for 12-15 minutes until toothpick inserted into center comes out clean. Carefully remove the donuts to a wire rack to cool completely.

Spread the shredded coconut on a baking sheet in an even layer and bake at 400 for 4-6 minutes. The coconut will not start to brown til several minutes in, but then it will brown quickly and could burn. After the first 3 minutes, shake the pan, and then check it every minute. Once it starts to brown, remove it from the oven.

In a medium bowl, big enough for you to dip the donuts in, whisk together the salt, extracts, coconut milk, and powdered sugar until smooth.

Dip the cooled donuts in the glaze, then let the excess drip off. Dip in the toasted coconut and return to a wire rack to dry. Repeat until all donuts have been topped. Makes 12-15 donuts.

Bacon, Broccoli and Hashbrowns Breakfast Bake

Since we've been spending so much more time at home, I've been trying to be creative about weekend breakfasts. During the week, everyone is on their own for breakfast, and actually our teens usually go right to lunch since they sleep in! But on the weekend I like to have breakfast (or let's be honest, lunch, but I call it brunch to be more fancy) together.

Waffles, french toast and pancakes are the usual standbys, but I made this casserole last weekend and it was a huge hit. I simply adjusted my recipe for Sausage and Potato Breakfast Casserole, and voila, another great version!

It also is so hearty that we had half leftover, so it became supper later in the week. Score!

It's easy peasy, too - just layer hash browns with bacon, broccoli and cheese and pour a seasoned egg mixture over the top. While it bakes, you can make a fruit salad or whatever else you would like to serve. I had a danish in the freezer from Easter (recipe coming soon) and made donuts when I served this for supper. However you serve it, I hope it's a new favorite in your house like it was in ours.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Bacon, Broccoli and Hashbrowns Breakfast Bake

8 - 10 ounces bacon
10 ounce package frozen broccoli florets, thawed but not steamed or cooked
1 (30-32oz) bag frozen shredded hashbrowns
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup shredded Swiss cheese
8 eggs
2 cups milk

Cut bacon into small bite sized pieces. (I do this with a kitchen shears holding the bacon over the skillet and just snipping away.) In a large skillet, cook bacon over medium heat until nearly crisp. Remove with a slotted spatula and then drain all but 1 Tbsp. fat. Return skillet to the heat and add hash browns to skillet. Cook until lightly browned.

Place hash browns in bottom of lightly greased 9x13 inch pan. Top with bacon and broccoli (if there are large pieces of frozen broccoli, cut them up smaller first!) and then cover with the cheese.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.

Bake at 350 for 35-40 minutes. Let stand for 5 minutes before serving. Serves 8-10.

(If you want to make this ahead of time, after adding the egg mixture, cover and refrigerate. Add ten minutes to the baking time.)