Pina Colada Baked Doughnuts (ZWT-9 Puerto Rico)

"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!"
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Ready In:
18 Glazed Doughnuts




  • 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.

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I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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