Nutty coconut, floral kaffir lime, fresh lemongrass, fragrant curry leaf. These donuts celebrate the best that Southeast Asia has to offer. Reminiscent of the flavours I grew up with in Singapore and Malaysia, this combination works surprisingly well in cake form. Check out the recipe below to learn how to make these deliciously soft and moist coconut cake donuts!
Jump to Recipe
- For another creation inspired by Southeast Asian flavours, try this lip-smacking calamansi lime and lemongrass gin cocktail recipe!
- Fun (and maybe useless) fact: the kaffir lime’s scientific name is Citrus hystrix.
- Speaking of unique limes, have you ever seen finger limes before? Yeah, they’re pretty weird.
Servings
6
servingsPrep time
15
minutesCooking time
15
minutesLearn to make these deliciously soft and moist coconut cake donuts, slathered in a kaffir lime and lemongrass sugar syrup glaze!
Ingredients
- Coconut cake donut batter
3/4 cup plain flour
1/2 teaspoon baking power
1/4 teaspoon baking soda
pinch of salt
1/2 cup coconut milk
1 egg
1 tablespoon olive oil
2 tablespoons full cream milk
1/2 cup raw sugar
- Kaffir lime & lemongrass glaze
1/2 cup white caster sugar
1/4 cup water
1 tablespoon chopped lemongrass
1 curry leaf
zest of 1 kaffir lime
4 tablespoons potato starch
coconut flakes, or desired topping
Preparation
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate larger bowl, combine the coconut milk, egg, olive oil, and milk. Beat the raw sugar into the wet ingredients until the sugar dissolves.
- Pour the dry mixture into the wet. Mix until combined.
- Grease a donut pan and spoon the mixture evenly into each mould.
- Bake at 180°C for 15 minutes, or until the tops start to turn golden brown.
- Remove the donut pan from oven and let it sit for 15 minutes before gently removing the donuts and cooling them on a wire rack. While the donuts are cooling, make the glaze.
- Making the glaze
- Combine the white caster sugar, water, chopped lemongrass, curry leaf, and kaffir lime zest in a saucepan. Heat until the sugar dissolves. Simmer for 10 minutes.
- Remove the lemongrass and curry leaf.
- In a small bowl, combine the potato starch with 8 tablespoons of the sugar syrup. Mix until well-combined and no lumps of starch remain.
- Pour the starch slurry into the rest of the sugar syrup. Continue whisking over medium heat until the syrup thickens to the desired glaze consistency. Pour glaze into a bowl to cool.
- Decorating the donuts
- Once the donuts are completely cool, dip them into the glaze. Sprinkle with coconut flakes, or your desired topping.
What are some flavour combinations that you’ve fallen in love with?
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Post updated on: Sep 18, 2022
