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Ingredients
- For the glaze:
- 1 box 18,25 oz white cake mix ( I used Pillsbury)
- 1 cup butter, melted
- 2 eggs
- 1 cup Almond Joy flavored International Delight Creamer
- 2 cups powdered sugar
- 1/2 cup Almond Joy International Delight Creamer
- Topping:
- 2 cups toasted coconut
Preparation
Step 1
Preheat oven to 300. Arrange coconut on a baking sheet in a single layer. Toast in the oven for about 20-25 minutes, stirring every 5 minutes to prevent coconut from burning. Remove and let cool.
To prepare donuts. Raise oven temperature to 350. In a bowl, combine eggs, melted butter and creamer. Stir in cake mix and whisk until there are no more lumps. Spray your donuts pan (s) with non stick spray. Fill cavities ¼ to ½ full. Bake for 13-15 minutes or until tops are just golden. Let donuts cool in pans for 5 minutes before removing to a cooling rack.
To make glaze combine powdered sugar and creamer, stirring until smooth. Dip cooled donuts into glaze ( you may need more or less creamer depending on how thick you like your glaze). Dip tops of each donut into toasted coconut.
Makes about 24 donuts.
Read more at http://www.lemonsforlulu.com/2013/06/25/baked-toasted-coconut-donuts-whatsyourid/#sk0oueUyAirldr0O.99