Tuesday, September 21, 2010

Coconut Cake Doughnuts

Donuts and Breads are fall staples. I love the cast iron donut baker on the right, from the Southern Heritage Southern Living Breads volume. Healthier than frying! I hear most often about Grandmas making Potato Donuts, pictured. Now it’s big to find pumpkin and cider doughnuts. I did have someone at a recent show remember her Grandma making coconut doughnuts, and thought this sounded delicious.

Coconut Cake Doughnuts

2 eggs
½ cup sugar
¼ cup milk
2 tablespoons melted shortening or salad oil
2 1/3 cups sifted all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup flaked coconut

Beat eggs with sugar till light; add milk and cooled shortening. Add sifted dry ingredients and coconut; stir just till blended. Chill several hours. Roll on lightly floured surface to ½ inch thick. Cut out doughnuts with doughnut butter. Fry in deep hot fat (375) till brown; turn and brown other side. Drain on paper towel. Sprinkle with sugar. Makes 1 dozen.

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