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I love cocktail themed desserts, especially in summer. These pina colada cake donuts are the favorite beachside drink in donut form, full of pineapple, coconut, and rum flavor.
Ingredients for Pina Colada Cake Donuts
Oil and Butter – The combination of oil and butter works really well in baked cake donuts. The oil helps to keep the donut from getting too dry, while the butter imparts flavor. The proportion of fat in this recipe makes the donut denser, so that it isn’t just a cupcake baked in a donut pan.
Rum – I used spiced rum. Any kind of rum would work well in this recipe. If you use coconut rum, you could add more coconut flavor and skip adding the coconut extract. You could also substitute vodka if you don’t have any rum on hand. If you want to skip alcohol altogether, substitute an extra tablespoon of pineapple juice.
Coconut Milk – Use the kind in the can, not the kind in the milk carton. The kind in the carton is meant to be used as a milk substitute, and has a higher water content, while canned coconut milk is denser and contains more fat.
Crushed Pineapple – Crushed pineapple has the best texture for baking in of cake. If you want to substitute larger pieces, you can put them through the food processor first. I also don’t recommend using fresh pineapple – canned pineapple has already been cooked and contains much less water.
Pineapple Juice – Reserve 1 tablespoon of the canned pineapple juice to use in the donut batter.
Coconut Flakes – When making toasted coconut, make sure to use unsweetened. The sugar can cause the coconut to burn easier. You can use flakes of any size, but the toasting time may differ.
Corn Syrup – The corn syrup is really important in the glaze. It gives it a thicker texture that makes it more ideal for a donut glaze.
Notes on Technique
- If your donut pan is not nonstick, try to use a baking spray that includes flour.
- Make sure the coconut milk is well stirred before measuring it out to add to the batter.
- Remember to reserve some pineapple juice to add to the batter as well.
- Use a whisk to mix the liquids and flour, but once you add the pineapple, switch to a spoon. The pineapple will get stuck in the whisk.
- Piping the batter into the donut pan will create fewer bubbles than spooning it. The easiest way to fill a piping bag is to put the point of the bag down into a large plastic cup and fold the rim of the bag over the rim of the cup. Spoon the batter in, then remove the bag from the cup when you are ready to pipe.
- To prevent wasted batter, snip the opening in the piping bag before filling, but don’t leave it open. Fold the end up and pinch it shut with a clip or clothespin.
- Allow the donuts to cool for about 10 minutes before flipping them out of the pan.
- The glaze should be very thick so that it won’t just slide off the donut, but not so thick that it breaks the donut when you dip it in. You’ll need to adjust the amount of liquid in the glaze as you see fit.
Pina Colada Cake Donuts
Equipment
- One 6 cavity donut pan
Ingredients
For the Donuts:
- 1 1/4 cup all-purpose flour (155 g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted butter (55 g)
- 1/4 cup oil (60 ml)
- 1/3 cup sugar (70 g)
- 1 large egg
- 1 tablespoon rum
- 1/16 teaspoon coconut extract (optional)
- 1/4 cup coconut milk (60 ml)
- 1 tablespoon pineapple juice
- 2 oz crushed pineapple (30 g)
For the Glaze:
- 1 cup coconut flakes, unsweetened (100 g)
- 1 1/4 cup confectioner's sugar (155 g)
- 1 pinch salt (1/32 teaspoon)
- 1 tablespoon rum
- 2 1/2 tablespoons coconut milk
- 1 tablespoon corn syrup
Instructions
Make the Donuts:
- Preheat the oven to 400° F (200° C.) In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, and sugar. Add the egg, rum, coconut extract (if using,) coconut milk, and pineapple juice, and whisk until fully combined. Add the flour mixture, whisking gently until mostly combined, then add the crushed pineapple and switch to a spoon. Stir gently until the batter is completely combined, but avoid overmixing.
- Cut a 1 inch opening on the end of a piping bag or plastic bag. Fold the small opening up and clip it shut, then fill the bag with the donut batter. Remove the clip and pipe the batter into the six cavities of the donut pan. You can also spoon the batter into the pans, but it may create bubbles.
- Bake the donuts at 400° F (200° C) for 11-13 minutes, or until the tops are beginning to brown lightly and spring back when touched. Allow the donuts to cool for at least 30 minutes before glazing.
Make the Glaze:
- Preheat the oven to 325° F (160° C.) Spread the coconut flakes evenly on a baking sheet and bake for about 6-8 minutes for smaller flakes, or 8-10 minutes for larger flakes. Remove from the oven and allow the coconut to cool for about 20 minutes before using as topping.
- In a medium bowl, whisk together the confectioner's sugar and salt. Add the rum and coconut milk and whisk until the glaze is fully combined. Add the corn syrup and whisk until it is completely incorporated and the glaze is smooth and shiny. The glaze should be very thick.
- Set a cooling rack over a baking sheet. Dip the top half of each donut into the glaze and set it on the rack to dry. Immediately top with the coconut so that it sticks to the glaze. Allow the donuts to dry for 2-3 hours before storing. They will keep at room temperature for about 2 days.
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