Prep 20 mins
Cook 10 mins
Per Wikipedia, the Pina Colada is a rum-based Caribbean cocktail uniquely identified w/Puerto Rico & has been its official beverage since 1978. This recipe goes a step further & applies the ingredient & taste profiles to a sweet treat everyone loves -- The Doughnut. What adds to their appeal is they are baked (vs fried) to reduce calories & fat content. This recipe is easily halved & once cooked the doughnuts can be frozen for later use. Times have been estimated & do not include cooling & waiting time. Enjoy!
- 2 cups cake flour (May use all-purpose flour)
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 1 teaspoon rum extract (May use vanilla extract)
- 2 eggs
- 1 teaspoon white vinegar
- 1⁄2 cup crushed pineapple (Well-drained, See Note)
- 2 tablespoons crushed pineapple (Well-drained)
- 1 1⁄2 cups powdered sugar
- 3 tablespoons pineapple juice
- 1 1⁄2 cups shredded coconut
- For Doughnuts:.
- Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
- Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
- In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
- Add wet ingredients to the dry ingredients & mix only until moistened.
- Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
- Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
- Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
- NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
- For Glaze:.
- Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
- Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.