Light, fluffy, and packed with tropical flavor, this Coconut and Nutella Donut is the perfect combination of creamy coconut and rich Nutella swirls. It’s an easy and delicious treat that will surely impress.
What You’ll Need
- 250 ml coconut yogurt 🥥
- 100 ml oil
- 3 large eggs
- 210 g farina 00 (Italian 00 flour)
- 40 g grated coconut flour
- 20 g potato starch
- 120 g sugar
- 1 teaspoon vanilla extract
- 1 sachet of baking powder
- 300-350 g Nutella
- Grated coconut 🥥 for decorating
Here’s How to Make It
1. Prepare the Batter
Start by beating the eggs with the sugar until they become light and fluffy. This will help create a soft, airy texture. Slowly incorporate the oil, coconut yogurt, and vanilla extract, mixing until smooth.
2. Add Dry Ingredients
In a separate bowl, combine the farina 00, coconut flour, potato starch, and baking powder. Gradually add these dry ingredients to the wet mixture, stirring carefully to avoid over-mixing.
Tip: Over-mixing can result in a denser texture. Stir just until combined for the best results.
3. Pour and Swirl the Nutella
Grease a 24 cm donut mold (either butter and flour it, or use a spray release agent). Pour the batter evenly into the mold. Now, take your Nutella and drop spoonfuls on the surface of the batter, swirling it gently for a marbled effect.
4. Bake to Perfection
Preheat your oven to 180°C (350°F), using static mode (no fan). Bake the donut for 40 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean (or with a few crumbs), your donut is ready.
5. Cool and Decorate
Once baked, allow the donut to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. Once cool, sprinkle generously with grated coconut for an extra touch of tropical flavor.
Serving Suggestions
This Coconut and Nutella Donut is perfect as a morning treat with coffee or as a dessert to share with friends. For added decadence, drizzle more Nutella on top just before serving!
Tips for Success
- Nutella Swirling: For the best swirls, don’t mix the Nutella too much with the batter; a light swirl will give you a beautiful marbled look.
- Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature to help the batter come together smoothly.
Storage
Store the donut in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, slice and freeze it for up to a month.
Coconut and Nutella Donut
Ingredients
- 250 ml coconut yogurt
- 100 ml oil
- 3 eggs
- 210 g farina 00 (all-purpose flour)
- 40 g grated coconut flour
- 20 g potato starch
- 120 g sugar
- 1 teaspoon vanilla extract
- 1 sachet baking powder
- 300-350 g Nutella
- grated coconut for decorating
Instructions
- Preheat the oven to 180°C in static mode.
- Beat the eggs with the sugar until they are light and fluffy.
- Add the oil, coconut yogurt, and vanilla extract. Mix until combined.
- Add the all-purpose flour (farina 00), potato starch, coconut flour, and baking powder. Mix carefully until smooth.
- Pour the mixture into a buttered and floured 24cm donut mold (or use a spray release agent).
- Add the Nutella to the surface of the batter and bake for 40 minutes.
- Once cooked, let the donut cool, then turn it out onto a tray.
- Decorate with grated coconut and enjoy!
Notes
- Ensure the Nutella is added gently to avoid sinking too deep into the batter.
- Use spray release agent for ease of removing the donut from the mold.
- You can use any coconut-based yogurt for added flavor and moisture.
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