Coquito Cake Donuts

Course: Breakfast, Brunch, Dessert

Cuisine: Puerto Rican/Hispanic

Keyword: coquito, donuts

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 359kcal

Pillowy-soft cake donuts get a topping that tastes like a beloved coconut-rum cocktail.

3 cups (360 grams) powdered sugar
pinch kosher salt
5 tablespoons (75 milliliters) coconut oil (or unsalted butter) melted
2 teaspoons rum extract (or gold rum)
2 teaspoons coconut extract
2-3 tablespoons (30-45 milliliters) coquito or coconut milk or whole milk to thin (plus more if needed)
12 Easy Cake Donuts fully cooked

Preheat your oven to 350°F (177°C).
Spread the sweetened coconut flakes out on a sheetpan in an even layer. Place the pan in the oven and heat the coconut for 5 minutes.
Remove the pan from the oven and toss the coconut flakes on the outer edges of the pan towards the center of the pan using a wide spatula.
Shake the pan to even out the coconut flakes once again, then return the pan to the oven for an additional 5 minutes.
Repeat the folding, tossing, shaking-to-even-out process once more and return the pan to the oven.
This third time should result in lightly browned (or toasted) coconut flakes. If so, remove the pan from the oven and allow the coconut flakes to cool completely. If the coconut is still too pale or white, repeat the tossing process and toast for another 5 minutes.
Once the coconut flakes are toasted and have cooled, toss them in the ground cinnamon.
Set the coconut flakes aside while you prepare your glaze.

In a mixing bowl combine the powdered sugar and salt.
Melt the coconut oil in the microwave for 20 seconds or until fluid. Add the liquid coconut oil to the bowl with the sugar and salt, along with the coconut and rum extracts.
Use a whisk or a hand-held mixer to blend everything in the bowl together until smooth.
The glaze will be very thick once mixed. Add anywhere from 1-3 tablespoons of coquito to the glaze to thin it to a spreadable (or pourable) consistency.
If you want a more fluid glaze that drips, you can add all 3 tablespoons of liquid or heat the glaze in the microwave for 30 seconds to 1 minute.
Once heated, whisk the glaze to smooth it out, then dip your donuts into the mixture to coat them.
If you prefer a thicker glaze, only add 1 tablespoon of the coquito.
Use a small spatula to spread the coquito glaze over the cake donuts in a thick layer. Next, sprinkle 1 1/2-2 tablespoons of the cinnamon coconut flakes over the donuts before the glaze sets up.
If the glaze in the bowl becomes too thick, heat it in the microwave for 10-15 seconds to loosen it up. Be sure to whisk it smooth before continuing to coat the donuts.
Enjoy these Coquito Cake Donuts within 2 days of making them.

You can store the cinnamon-coated coconut flakes in the pantry in an airtight container for 2-3 weeks or more.
Use gold or dark rum in place of rum extract
Get help from the store by using boxed cake or yeast donuts instead of homemade.
Use pre-toasted coconut flakes from the baking aisle instead of toasting them yourself.

Store the coquito cake donuts in a covered, airtight container at room temperature for 2 days.
I don't recommend storing them in the fridge because that cold air causes them to go stale faster.
Reheat the donuts for 15 seconds in the microwave to warm them up slightly.

Freeze the donuts before topping them with the glaze and cinnamon coconut flakes.
Transfer them to a freezer-safe storage container and freeze them for 2 months.
Allow the frozen donuts to thaw at room temperature.
Spread the glaze on, then sprinkle with the coconut flakes, and your coquito cake donuts are ready to eat!