Red Velvet Coconut Doughnuts

• FOR THE CAKE:
• 1-1/4 cup All-purpose Flour
• 3/4 cups Granulated Sugar
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Unsweetened Cocoa Powder
• 1/2 cups Milk
• 3/4 cups Canola Oil
• 1/2 teaspoons White Vinegar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Coconut Extract
• 1 whole Egg
• 1 teaspoon Liquid Red Food Coloring, Or More As Desired
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Butter, Softened
• 1 pound Powdered Sugar
• 1 teaspoon Coconut Extract
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Milk (depending On Desired Consistency)
• Coconut Flakes, For Garnish

1. Preheat oven to 350 degrees F. Grease 2 doughnut pans with non stick cooking spray and set aside.
2. For the cake: In a large stand mixer bowl, combine all dry ingredients (flour through cocoa powder) on low speed.
3. In a liquid measuring cup pour all wet ingredients (all of the remaining cake ingredients) and whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape sides of bowl and mix again until a smooth batter forms.
4. Pour batter into greased doughnut pans until they are 2/3 full and bake 7-10 minutes. Remove from oven, cool 5 minutes then remove them from the pan to a cooling rack.
5. While the doughnuts cool, use your stand mixer or a hand mixer to whip cream cheese and butter together. Stir in powdered sugar and extracts. With mixer on low, stream in milk until desired consistency is reached. Scrape sides of the bowl and whip again. Spread frosting over top each doughnut and sprinkle with coconut. Serve.

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Taken from tastykitchen.com/recipes/desserts/red-velvet-coconut-doughnuts/ (may not work)