CHOCOLATE COCONUT CAKE DOUGHNUTS

• 150g self-raising flour • 40g cocoa powder • ½ tsp baking soda • Pinch of Salt • 120ml The Groovy Food

Company Organic Creamed

Coconut • 175g The Groovy Food Company Organic Coconut Sugar • 1 large egg • 3 tbsp The Groovy Food Company Organic Virgin Coconut Oil, melted if solid • 1 tsp vanilla extract

For the icing:

• 230g icing sugar • 2 tbsp coconut milk • Sprinkles or chopped nuts, as desired

1. Heat oven to 164°C and grease a doughnut pan.

2. Set a sieve over a large bowl and add the flour, cocoa powder, baking soda, and salt. Sift, and then fold together.

3. In a smaller bowl, whisk the creamed coconut, coconut sugar, egg, coconut oil, and vanilla extract until smooth. Add the wet ingredients to the flour

mixture and mix with a whisk until everything is blended. The batter will be thick.

4. Spoon the batter into a piping bag and pipe into the greased doughnut pan, making sure to not overfill. Alternatively, you can spoon the batter into the pan.

5. Bake for 13 minutes, until a tester comes out clean. Cool the doughnuts in the pan for 3 minutes, and then carefully turn the doughnuts onto a rack to finish cooling.

6. Once the doughnuts are completely cooled, make the glaze. In a small bowl, combine the icing sugar and 2 tablespoons of creamed coconut. If you’d like a thinner glaze, add more milk, and if too thin, add more icing sugar.

7. Place a rack over a baking sheet to catch any drippings. Dip the cooled doughnuts into the glaze and allow the excess to drip back into the bowl. Place on the rack and top with sprinkles. Allow the doughnuts to sit for an hour to let the glaze dry before eating.