Baked Coconut Doughnuts

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

Baked with Watkins Coconut Extract and Baking Vanilla, the pairing gives these baked doughnuts plenty of natural flavor to complement the light texture.

Baked Coconut Doughnuts

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

  • 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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Description

Baked coconut doughnuts dunked in sweet coconut glaze and sprinkled with flaked coconut make the perfect treat! Recipe makes 14 doughnuts.


Ingredients

Doughnuts

Glaze

Topping

  • 1 cup sweetened flaked coconut

Instructions

  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.

Notes

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.

Keywords: Coconut, Coconut Milk, Doughnuts

Baked Coconut Doughnuts

Disclosure: This post is sponsored by The Watkins Co. All opinions expressed are my own.

This post may contain affiliate links. Please see my disclosure policy.

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17 Comments

  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.

  3. I juste discovered your blog recently and I’m amazed by your beautiful pictures and your delicious recipe. I’m a huge coconut lover and these doughnuts look terrific 🙂

  4. Loving the triple dose of coconut! I love the stuff so you can’t ever get too much coconut as far as I’m concerned 😀

  5. After anything chocolate, my mom loved coconut desserts. These sweet doughnuts remind me of her this Easter weekend. I might make these beauties to celebrate her memory!

  6. These are my mother’s favorite doughnuts Laura! I will most definitely need to make her a batch! Love the Watkins coconut extract!

  7. You’ve enticed me to dig out (and dust off!), my doughnut pans! These coconut gems look fantastic!! Happy Easter!!! xo