Baked Coconut Doughnuts
I pulled my car to the curb and my little brood of carpoolers started in a flurry. Seatbelts unbuckled, backpacks gathered, my children leaned over my shoulder to deposit their kisses. “Bye Mommy! I love you!” The door opened and I felt the blast of cold morning air. “Mahalo kita!!” my daughter turned to call out one last time.
I chuckled. Then gently corrected her, “Mahal kita!” “Mahalo is Hawaiian,” her friend A chimed in. My daughter’s face scrunched for a minute, clearly puzzled. Then she brightened. The lightbulb went off. “Ohh!!!” She laughed. “Mahal kita!” “I love you too, honey.”
And then she turned and ran into the school.
I don’t have too many regrets, but there is one. When my daughter came into the world, I had every intent to pass along as much of my parents’ native tongue to her. I would raise her bilingually, something that I did not enjoy until I was about 9 years old myself. My parents spoke Tagalog to one another and English to me, for somewhere along the way, they had been convinced by one of their friends that children would get “confused” if you speak to them in two languages.
I understood them perfectly. But when it came to speaking, it took some effort. My aunts took me under their wing when I was nearly a decade old. One summer, my household became full-immersion Tagalog class. The rule was: if I was speaking to my parents or aunts, it had to be in Tagalog. It forced me to verbalize all the things I could say in the Filipino language in my head, but it would come out extremely accented in my American tongue, to the amusement of my family. But I pressed on.
Eventually I was pretty good. I held my own when I visited the Philippines. And I promised myself I would give my children the gift of this language. Early on it was fine. I would try to say everything twice, Tagalog and English. And then, somewhere along the way, I forgot.
My children have been asking me repeatedly for their favorite Filipino dishes (mostly desserts) – champorado and sapin sapin are the most requested. But my daughter has been keenly motivated to learn the language. She is enraptured with our dual language children’s books, and she has started a large roll of paper, writing all the words she has learned with their meaning. I opened the door to the car yesterday morning to hear her chanting, “Isa! Dalawa! Tatlo! Apat! Lima! …this is hard Mommy, it’s like learning to count again!”
She is determined to learn, and I am determined to help her.
There is no doubt, my daughter is like my husband – daddy’s girl through and through. Confident. Boisterous. Determined. But when it comes to her tastebuds, she is mine. Mangoes. Coconut. Lychees. These Baked Coconut Doughnuts are for her.
Have you ever made baked doughnuts? I finally got my hands on a doughnut pan and these were the first doughnuts I made. Baked Coconut Doughnuts are like the best parts of a coconut cake in a doughnut, without the fussy frosting. There are bite of coconut throughout: from the little morsels of coconut inside, to the glaze and shredded coconut topping on top. I hope you find them as delightful as my family did!
If you live in a multi-lingual household, I would love to hear from you. What are your tips for teaching children a second language?
Source: Non-Stick Donut Pan
Baked Coconut Doughnuts
Yield: 1 dozen doughnuts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
For the longest time, I have wanted to add a doughnut pan to my arsenal. When I finally got one, I learned something - I need two! That way I can enjoy baked doughnuts faster! If you love coconut cake, these doughnuts are for you.
For the Doughnuts
1/2 cup butter
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup sweetened shredded coconut
1/2 cup light coconut milk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
For the Glaze/Topping
1 1/2 cups powdered sugar
1 tablespoon lime juice
2-3 tablespoons light coconut milk
2 cups sweetened shredded coconut
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, beat the butter until it is creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until it is fully incorporated.
In a separate bowl, whisk together the flour, baking powder and salt. Stir in the shredded coconut. In a measuring cup, stir in the vanilla and almond extracts into the coconut milk. Add the flour mixture in increments to the butter mixture, alternating with the milk. Beat until just combined.
Fill the doughnut pan about 2/3 full. Bake for about 18-20 minutes or until golden brown. Gently remove the doughnuts from the pan.
Make the glaze by stirring together the powdered sugar, lime juice, and coconut milk until smooth. Dip the doughnuts in the glaze and let the excess drip off, then dip it into the coconut to coat. Let it cool on a wire rack...or enjoy immediately.
You will need a doughnut pan. If you don't have two pans, this batter will bake in two batches.
Adapted from Best Baked Doughnuts Ever, Food.com.