Coconut Cloud Donuts
Serves 12

INGREDIENTS

Dry
2 cup plus 4 tablespoons whole wheat pastry flour
1.5 teaspoon baking soda
1/4 teaspoon salt

Wet
3/4 cup sugar
2/3 cup plus 2 tablespoons unsweetened applesauce
2/3 cup plus 2 tablespoon low-fat buttermilk
1/2 cup egg substitute
2 teaspoons canola oil
2 teaspoons coconut flavoring

Glaze
1 cup confectioner’s sugar
2 ½ tablespoons evaporated skim milk (hot)
½ teaspoon unflavored gelatin
½ teaspoon coconut flavoring

Topping
1 cup unsweetened coconut flakes

INSTRUCTIONS
1.    Position a rack in the center of the oven and preheat to 350 degrees.
2.    Spray two, six serving donut pans (for a total of 12 donuts). You can also use mini Bundt cake pans.
3.    In a medium bowl, whisk the flour, baking soda, and salt until well combined. Set aside.
4.    In another medium bowl, using a whisk, whisk the granulated sugar, applesauce, buttermilk, egg, oil, and coconut flavoring until very well combined. Make a well in the center of the dry ingredients, and pour in the wet mixture. Stir until just combined.
5.    Divide the batter equally among the pans. Bake until the tops spring back when pressed gently around the edges, around 14-16 minutes.
6.    Cool the molds on a wire cake rack for 5 minutes. Then, run a knife around the inside of the molds to release the doughnuts. Invert onto the rack and cool completely.
7.    Pour the coconut flakes on to a plate or shallow bowl.
8.    To make the glaze, whisk the confectioners’ sugar and gelatin together in a bowl. Microwave the evaporated skim milk for about 10-20 seconds, until hot but not scalding. Add the coconut flavoring to the milk. Combine all ingredients and whisk until smooth.
9.     Using a pastry brush, coat the top of the donut in the glaze (or just dip the top portion in the glaze and hold it inverted until the excess glazing drips off) and then dip the glazed part of the donut it in the coconut flakes.  Return to the rack until the glaze is set, about 30 minutes.

FIT FACTS!
Coconut Cloud DonutsPer serving:

219 calories, 2.7g fat, 221mg sodium, 45g carbohydrates, 4g fiber, 25g sugar,4.4g protein