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.
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!
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.
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.
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!
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.
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.
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.
More Donut Recipes You Might Like
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Baked Coconut Donuts
- 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
- Preheat oven to 400 degrees.
- In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
- Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
- 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.
- 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.
- Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
- Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
- 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.
- For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
- Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
- Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
- Recipe source: Cooking Classy