Baked Coconut Donuts – This baked donut recipe is perfect for breakfast or brunch this weekend! Coconut cake donuts baked in a donut pan and topped with a coconut icing and shredded coconut. This coconut donut recipe is perfect for coconut fans!

Baked Coconut Donuts

These baked coconut donuts are really fantastic! I’ve really been on a big coconut kick since I discovered that I actually like coconut a few months back.  Growing up, most of my encounters with coconuts were fresh coconuts on the beach that we’d crack open and just drink right there.  I could not stand coconut juice, I thought it had a terrible flavor and I found it somewhat revolting.  Because of that, I never really tried coconut in other thing.  I ended up with a bag of shredded coconut many months ago that I intended to use to make granola bars but ended up never doing so.  I found the bag and decided to start putting it in my morning yogurt in hopes that I could finish the bag off and make room in the pantry but I discovered I actually really enjoyed coconut! Long story short, I since have become addicted to coconut and put it on everything!

These coconut donuts came into being when I was trying to think up my last recipe for #BrunchWeek.  LorAnn had sent us all 3 emulsions and one of mine was coconut which was perfect to use in donuts! Now you can really take the coconut in these donuts to the extreme and use coconut milk and coconut oil in the recipe instead of just plain ole cow milk and butter/vegetable oil but that’s up to you.  I felt as though it was plenty coconut-y as is.  The coconut emulsion really makes the recipe so make sure to get some if you don’t have any on hand! Additionally, make sure you donuts have completely cooled before adding the icing to them to avoid it dripping.  Mine were almost cool but were warm enough that you can see the icing dripping and soaking into the donuts a bit more than it should have.

Make sure to check out my Snickerdoodle Pancakes, Buttermilk Scones, Everything Bagel Crackers, and Asparagus Tart from #BrunchWeek!

Can you make donuts in the oven?

Yes.  All you need is a donut pan like this one.  You just fill it up with batter and then bake the donuts in it.  They will have a much more cake-like texture than deep fried donuts.

Are baked donuts healthier?

A little bit.  All though they still have a lot of sugar in them, they are not deep fried and greasy.  They can be made even healthier by subbing granulated sugar for alternative sweeteners such as honey or maple syrup or using whole wheat flour instead of white flour but I have not tested those substitutions with this specific recipe so please do so with caution.

Are cake donuts baked or deep fried?

Cake donuts are baked.  That’s what makes them different from traditional donuts.

Can you freeze baked donuts?

Yes, they freeze really well if you put them in a ziploc and into the freezer before you put the icing and coconut flakes on top.  Before serving, let the donuts defrost at room temperature and then make up the icing and assemble the donuts.

Do these donuts save well?

Yes, they do if you do not put the icing and shredded coconut on them before.  You can pop them right in the refrigerator as is and then just assemble them with the icing and coconut when you are ready to eat the donuts.

How do you toast coconut?

My favorite method is placing 1 cup of unsweetened shredded coconut or coconut flakes in a pan over medium heat.  Cook for about 5-7 minutes, constantly stirring the coconut so it doesn’t burn.  Once the coconut is a nice golden brown, remove from heat.

Some more baked donut recipes to try!

Baked Pumpkin Spice Donuts – Pumpkin donuts baked to perfection and covered in cinnamon sugar.

Apple Cider Baked Donuts – Baked donuts made with apple cider and fall spices right in them that takes less than 20 minutes to make!

Baked Caramel Apple Donuts – Quick and easy dairy-free apple donuts with a delicious homemade caramel glaze!

Yield: 9 donuts

Baked Coconut Donuts

Print

Baked Coconut Donuts - This baked donut recipe is perfect for breakfast or brunch this weekend! Coconut cake donuts baked in a donut pan and topped with a coconut icing and shredded coconut. This coconut donut recipe is perfect for coconut fans!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Coconut Donuts

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 tablespoons shredded coconut, optional
• 3/4 cup milk
• 2 eggs, beaten
• 2 tablespoons butter, melted
• 1/4 cup vegetable oil
• 1 teaspoon coconut emulsion or extract

Coconut Icing

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon coconut emulsion or extract

Topping

• Shredded coconut

Instructions

1. Preheat the oven to 325 degrees and spray a donut pan with nonstick spray.  Set aside.
2. In a large mixing bowl, combine flour, baking powder, shredded coconut (optional), and sugar.  Mix until combined.  In a separate bowl, combine milk, eggs, butter, vegetable oil, and coconut emulsion.  Mix the wet ingredients until well combined before adding in the dry ingredients.  Stir until just combined.
4. Transfer the donut batter into a piping bag and cut off the tip.  Pipe the batter into the donut pan so that the batter goes 2/3 of the way up the molds in the pan.  Place in oven and bake for 10-12 minutes.  If you stick a toothpick in to the donuts, it should come out clean when they are done.  Remove from oven and transfer to a cooling rack.
5. Once the donuts are completely cooled, mix together the ingredients for the icing.  Dip each donut in the icing or drizzle it on top.  Sprinkle shredded coconut on top and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  LorAnn Oils Emulsion, Coconut, 4 Ounce
• 
  Weetiee Pastry Piping Bags -100 Pack-16-Inch Disposable Cake Decorating Bags Anti-Burst Cupcake Icing Bags for all Size Tips Couplers and Baking Cookies Candy Supplies Kits - Bonus 2 Couplers
• 
  Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 371Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 190mgCarbohydrates: 58gFiber: 2gSugar: 33gProtein: 6g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

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