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There’s nothing more lovely for spring than tender and fluffy baked coconut doughnuts. Dunked in sweet coconut glaze and sprinkled with flaked coconut, these beauties are perfect for weekend brunch, Easter, a sunny spring afternoon… essentially any day that needs a little sweetness. Recipe makes 14 doughnuts.

Baked Coconut Doughnuts
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Coconut extract and pure vanilla extract give these baked doughnuts plenty of rich, natural flavor to complement the light texture.

With a triple dose of coconut (coconut milk, coconut extract, and flaked coconut), these doughnuts are simply irresistible. Wishing you all a wonderful Easter weekend!

Baked Coconut Doughnuts
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Baked Coconut Doughnuts

Baked Coconut Doughnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 14 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Baked coconut doughnuts dunked in sweet coconut glaze and sprinkled with flaked coconut make the perfect treat! Recipe makes 14 doughnuts.



  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup full fat coconut milk
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract


  • 1 Tbsp unsalted unsalted butter, melted
  • 1/8 tsp salt
  • 3 Tbsp full fat coconut milk
  • 1/4 tsp coconut extract
  • 1/4 tsp vanilla extract
  • 3/4 cup powdered sugar, sifted


  • 1 cup sweetened flaked coconut


  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine coconut milk, eggs, melted butter, and extracts in a medium bowl; add to flour mixture and fold in just until incorporated.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  3. Set rack with cooled doughnuts over a piece of waxed paper. For the glaze, whisk together melted butter, salt, coconut milk, extracts, and powdered sugar in a small bowl. Dip doughnut tops into glaze, sprinkle with flaked coconut, and let glaze set before serving.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. I just discovered your blog and your recipes are amazing. I have one question – where would I find the nutritional information? I’m sure I just overlooked it.

    1. Hi Jackie, thank you so much! I don’t include nutritional information because I’m not a nutritionist. There are many great online calculators where you can plug in ingredients for a specific recipe (like this one). Hope that helps!

  2. These doughnuts are DELICIOUS! The texture is light since they’re baked, and the coconut flavor is just right.