Pina Colada Baked Doughnuts (Zwt-9 Puerto Rico) - cooking recipe

Ingredients

For Doughnuts
2 cups cake flour (May use all-purpose flour)
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup buttermilk
1 teaspoon rum extract (May use vanilla extract)
2 eggs
1 teaspoon white vinegar
1/2 cup crushed pineapple (Well-drained, See Note)
For Glaze
2 tablespoons crushed pineapple (Well-drained)
1 1/2 cups powdered sugar
3 tablespoons pineapple juice
1 1/2 cups shredded coconut

Preparation

For Doughnuts:
Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
Add wet ingredients to the dry ingredients & mix only until moistened.
Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
For Glaze:
Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.