Who’s ready for a brunch item that packs a taste of the tropics? Our fluffy, baked cake doughnuts still bring plenty of crunch, courtesy of a generous sprinkling of toasted flaked coconut.Unsweetened coconut milk helps lighten the batter while coconut extract drives home that essential coconut flavor. Coconut Cake Doughnuts   Makes 6 doughnuts Ingredients ⅓ cup (67 grams) granulated sugar ⅓ cup (73 grams) firmly packed light brown sugar 1 large egg (50 grams), room temperature ¼ cup (57 grams) unsalted butter, melted and cooled for 10 minutes 3 tablespoons (42 grams) vegetable oil 1 teaspoon (4 grams) coconut extract ½ teaspoon (2 grams) vanilla extract 1¼ cups (156 grams) unbleached cake flour 1 teaspoon (5 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt ⅓ cup (80 grams) full-fat unsweetened coconut milk, room temperature 3 tablespoons (45 grams) water, room temperature Coconut Glaze (recipe follows) Garnish: lightly toasted or untoasted sweetened flaked coconut Instructions Preheat oven to 400°F (200°C).Butter and flour a 6-well doughnut pan*.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and egg at medium speed until lightened in color and well combined, 1 to 2 minutes, stopping to scrape sides of bowl.Add melted butter, oil, and extracts; beat at medium speed until well combined, ab

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