Baked Coconut Donuts

03.02.2018

I’m telling you guys these Baked Coconut Donuts walked straight out of a dream! You get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you’ll find plenty of coconut flavor through every layer.

Baked Coconut Donuts

Baked Donuts

I mean aren’t these what weekends were made for?? We love weekend breakfast and weekend treats and this fits the bill for either/or.

More often than not when I making donuts I go for baked donuts vs. fried.

Less mess, still such a delicious flavor, and a bit less fat since we skip the deep frying. Oh and none of that oily smell in the house, just a sweet coconuty scent!

Baked Coconut Donuts

Which Would You Choose Raw Coconut or Toasted?

I couldn’t choose which I liked better, the raw coconut or the toasted coconut so I did half of each. But I will say the finely shredded coconut is definitely what you want here.

That fine texture won’t detract from the soft fluffy texture of the donuts. You can find the fine coconut in the bulk bins of some grocery stores, or sometimes the baking section or on Amazon.

Baked Coconut Donuts

Where to Get a Donut Pan

And if you don’t own a donut pan you can also find those on Amazon (or in stores like Michaels or kitchen supply stores).

I recommend buying two though. I started with one back in the day and that didn’t last long. Baking 6 at a time was kind of annoying when your recipe makes 12 – 18.

Baked Coconut Donuts

The Perfect Coconut Dessert!

If you like coconut desserts definitely do not pass these by!

These were inspired by those mini Hostess crunch donuts we loved as a kid, but this homemade version tastes like REAL food and skips all the artificial ingredients. A million times better!

Baked Coconut Donuts

Can I Make These in a Mini Donut Pan?

You can also make these in the mini donut pans, the baking time will be about 6 minutes.

Baked Coconut Donuts

And serve these with an ice cold glass of milk, because donuts just need milk? Without ice though.

Do you add ice to your milk? My brother does. It’s interesting, AKA gross.

No I’m kidding. To each their own.

Side note, don’t add coconut milk to the donut glaze, stick with cows milk. The first time I went with coconut milk and it came out strangely gummy.

Baked Coconut Donuts

I can’t wait to make another batch of these Baked Coconut Donuts!

I’m also hoping to make some coconut ice cream soon, it’s one of the desserts I’m obsessed with lately. Coconut desserts are some of the best.

Baked Coconut Donuts

More Donut Recipes You Might Like

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Baked Coconut Donuts

5 from 2 votes

Here you get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you'll find plenty of coconut flavor through every layer. One dreamy donut!

Servings: 18
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes

Ingredients

  • 2 1/4 cups (320g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 2/3 cup (140g) granulated sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil or canola oil
  • 2 large eggs
  • 1 tsp real coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup (235ml) canned light coconut milk
  • 1 Tbsp lemon juice

Glaze and topping

  • 1 1/2 cups (177g) powdered sugar
  • 3 Tbsp (45ml) milk, or as needed
  • 1 1/2 Tbsp (21g) salted butter, melted
  • 1/2 tsp real coconut extract
  • 3/4 cup (56g) finely shredded coconut, toasted or untoasted

Instructions

  1. Preheat oven to 400 degrees.  

  2. In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil. 

  4. Mix in one egg then mix in second egg, coconut extract, and vanilla extract. 

  5. Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice. 

  6. Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated. 

  7. Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag. 

  8. Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top. 

  9. Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.

  10. For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.

  11. Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut. 

  12. Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.

  13. Recipe source: Cooking Classy

Nutrition Facts
Baked Coconut Donuts
Amount Per Serving
Calories 242 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 32mg 11%
Sodium 127mg 5%
Potassium 103mg 3%
Total Carbohydrates 32g 11%
Sugars 17g
Protein 2g 4%
Vitamin A 3.3%
Vitamin C 0.4%
Calcium 3.5%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baked Donuts
Calories: 242 kcal
Author: Jaclyn

21 comments

  • Natasha Rajan: Can you use coconut oil instead of vegetable oil or canola? January 26, 2019 at 11:03am Reply

    • Jaclyn: That should be fine, melt first. January 26, 2019 at 1:32pm Reply

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