Baked Coconut Donuts Recipe

Baked Coconut Donuts Recipe

How To Make Baked Coconut Donuts

These fluffy baked coconut donuts are covered with a creamy glaze, then crusted with crunchy shredded coconut, for a scrumptious sweet treat!

Preparation: 25 minutes
Cooking: 9 minutes
Total: 34 minutes



  • cupsall-purpose flour,scoop and level to measure
  • 2tspbaking powder
  • ¾tspsalt
  • cupgranulated sugar
  • ¼cupunsalted butter,softened
  • ¼cupvegetable oil,or canola oil
  • 2large eggs
  • 1tspreal coconut extract
  • ½tspvanilla extract
  • 1cuplight coconut milk,canned
  • 1tbsplemon juice

For Glaze and Topping:

  • cupspowdered sugar
  • 3tbspmilk,or as needed
  • tbspsalted butter,melted
  • ½tspreal coconut extract
  • ¾cupfinely shredded coconut,toasted, or untoasted


  1. Preheat the oven to 400 degrees F.

  2. In a mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the butter and sugar, then mix in the vegetable oil. 

  4. Mix in 1 egg, then mix in the second egg, coconut extract, and vanilla extract. Add in ⅓ of the flour mixture, then mix on low until combined. Mix in ½ cup of coconut milk and lemon juice. 

  5. Mix in another ⅓ cup of the flour mixture, followed by the remaining ½ of the coconut milk. Mix in last the ⅓ cup of the flour, then fold in the batter with a rubber spatula to ensure it’s evenly incorporated.

  6. Spray the donut pans with a non-stick baking spray. Transfer the batter to a gallon-sized resealable bag. 

  7. Cut a small corner from the bag and pipe the batter into the donut pans, coming about ⅓-inch from the top. 

  8. Bake in the oven for about 8 to11 minutes until the donuts are set.

  9. Let cool in the pan for about 3 minutes, then invert onto a wire rack to cool.


  1. In a medium mixing bowl, whisk together the powdered sugar, milk, butter, and coconut extract until smooth.

To Assemble:

  1. Place the coconut in a bowl. Dip the cooled donuts in the glaze then let the excess run off, then dip the glazed portion in the coconut. 

  2. Return to the wire rack to let the glaze set.

  3. Serve, and enjoy!

Recipe Notes

Store the donuts in an airtight container at room temperature.


  • Calories: 227.11kcal
  • Fat: 10.61g
  • Saturated Fat: 5.41g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 3.49g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 30.75g
  • Fiber: 1.02g
  • Sugar: 17.90g
  • Protein: 2.68g
  • Cholesterol: 30.24mg
  • Sodium: 154.16mg
  • Calcium: 48.19mg
  • Potassium: 49.89mg
  • Iron: 1.01mg
  • Vitamin A: 39.70µg
  • Vitamin C: 0.39mg
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