5 from 2 votes
Coconut Cream Pie Donuts

The flavors you love in your favorite dessert, but in yummy coconut donut form with a creamy glaze and shredded coconut topping.

Servings: 10
For The Donuts
  • 2 tbsp Cabot Creamery butter, softened
  • 1/2 cup Dixie Crystal's granulated sugar
  • 1 tsp LorAnn Vanilla emulsion
  • 1/2 tsp LorAnn Coconut emulsion
  • 1 large Eggland's Best egg
  • 2/3 cup sour cream
  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • canola oil, for frying
For The Glaze
  • 2 1/2 cups Dixie Crystal's powdered sugar
  • 1 tsp corn syrup
  • 1/2 tsp LorAnn Vanilla emulsion
  • 1/2 tsp LorAnn Coconut emulsion
  • 1/8 tsp salt
  • 2 cups sweetened flaked coconut
To Make The Donuts
  1. In a large mixing bowl, beat together butter, sugar, and extracts until creamed and evenly combined. Beat in the egg, until evenly combined. Now the sour cream, again until evenly combined.

  2. In a separate, large mixing bowl, add the flour, baking powder, and salt.

  3. With the mixer on low speed, slowly add the flour mixture, a little at a time, and mix in until evenly combined- the dough will be slightly sticky. Wrap and seal the dough in plastic wrap. Refrigerate for 30 minutes.

  4. Lightly flour a flat work surface. Roll the dough out and knead it 3-4 times. Roll the dough out to 1/2 inch thickness. Use a donut cutter to cut donuts. Re-rolling the scraps as necessary.

  5. Fill a dutch oven halfway with oil, and heat over medium heat until a thermometer registers 350 degrees.  Cook the donuts in batches of 4-5, about 1 1/2 minutes per side, Remove the cooked donuts to paper towels, to drain completely. Let the donuts cool to room temperature.

To Make The Glaze
  1. In a small bowl, whisk together the powdered sugar, water, corn syrup, emulsions, and salt until the mixture's completely combined and smooth.

  2. Dip the top half of the donuts in the glaze, Then dip them in shredded coconut. Set them on a wire rack to cool and set completely.