Oh April. Why you gotta be the month of indecisive weather?
Yesterday I sat out in the sun in a t-shirt AND shorts, and burned my abnormally pasty-white skin. Today, I sprinted between my car and the stores tightly wrapped in my rain jacket while my sunburned face was cruelly pelted with tiny pieces of ice. Seriously April, WTF?
And to make this cruel weather-related betrayal even worse, the forecast shows nothing but a wall of rain for the foreseeable future… WHHHHHY April, WHY?! I don’t care about May flowers! I need me some vitamin D rich rays of sun!
With that one day of unseasonably beautiful weather I was all ready to whip out the tropical, sun-infused recipes. You know, something warm-and-sunny tropical, not semi-arctic-monsoon tropical. But whether the weather cooperates or not, it’s high time (you hear that April? HIGH. TIME.) to bring out the fruit-infused, rays-of-sunshine-on-a-plate recipes.
If the weather isn’t going to give me sunshine in the morning, I’m going to make my own. In the kitchen. With doughnuts. And a giant pot of coffee.
So no matter what the weather is doing in your corner of the world, get your spring on with these pineapple, strawberry, and toasted coconut doughnuts!
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. (30g) butter, melted
- 1 egg
- ¾ cup pineapple juice
- 2½ cups powdered sugar + 2-3 tbsp.
- ½ cup fresh strawberry puree
- ½ cup toasted coconut
- On a parchment paper lined baking sheet, spread out your ½ cup of coconut flakes. Broil for approximately 30 seconds on the top rack until the coconut is golden brown, stirring occasionally so all the coconut toasts.
- In a bowl, whisk together the dry doughnut ingredients (flour, sugar, baking soda and powder). In another bowl, whisk together the wet ingredients (butter, egg, and pineapple juice). Pour the dry ingredients into the wet and whisk until the batter is lump free.
- Pour (or pipe) the batter into a greased doughnut pan and bake at 350F/175C for 9-11 minutes, or until a toothpick inserted in the side of the doughnuts comes out clean. Allow the doughnuts to cool until you can comfortably handle the pan with your bare and hands, then turn the doughnuts out onto a doughnut rack to cool completely.
- To make the glaze, whisk together 2½ cups powdered sugar with the strawberry puree in a small saucepan over low-medium heat. Heat the mixture, stirring occasionally, until the glaze starts to form a crust. Remove the glaze from the heat and immediately stir in 2-3 tbsp. of powdered sugar so the glaze thickens.
- Dip the tops of the cooled doughnuts in the glaze, allowing any excess to drain off, and sprinkle immediately with toasted coconut.