These lovely chocolate coconut cake douhnuts have taken our love of coconut to an other level.
They went down a treat on a cold Sunday afternoon spent at home, decluttering.
They are lovely, light, moist and easy to make. I haven't put much sugar in the icing hence the colour of the icing is not as white as the original recipe. Next time I will add cocoa powder to the icing to have a more attractive colouring.
I also used light brown demerara sugar which lends the cake complexity and depth with the warm caramel notes. However next time I will reduce the amount of sugar in the cake as the icing gives the cake extra sweet kick.
While making these I had a chance to test new doughnut tin as well and I am very pleased with the results. Will be making more of the doughnut cakes in future; my daughter may get some doughnut cakes on her birthday party menu.
I guess my tin was a bit small to the one Tanya used, I did manage to get 12 doughnuts using the same ingredients, which is better as we all get to eat more this way.