Skip to Content

Baked Coconut Donuts

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!

Coconut Donuts

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!

Baked Donuts

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.

Baked Donut Recipe

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!

Best Donut Recipe

Yield: 9 donuts

Baked Coconut Donuts

Baked Coconut Donuts

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


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


  • Shredded coconut


  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.
  3. 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.
  4. 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.

Nutrition Information:



Serving Size:


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.

Cake Donuts

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


Wednesday 9th of May 2018

Yum...I especially liked the toasted coconut topping.

Jean |

Sunday 6th of May 2018

Madi, I'd probably cut the sugar in half (because that's just what I do!), but I would love your coconut donuts. I was reminded of autumn outings to the cider mill, where I first had the combination of cider and donuts. But I'd really rather have a nice cup of tea with one of your donuts.

Skip to Recipe