Coconut Baked Doughnuts

Summer / Fall / Winter / Spring / Bake / Coconut Oil / Dessert / Joy the Baker / Snack / Vegetarian /


Baked doughnuts are one of life’s little treasures. They’re all the goodness of tender cupcakes, but doughnut-shaped with an array of darling toppings. Packed with coconut flavor and topped generously with toasted coconut, these doughnuts are especially loved with black coffee and a good magazine.


Prep time: 15 minutes
Cook time: 10 minutes
Total time: 1 hour


Yields: 6 doughnuts


For the Doughnuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup granulated sugar
2 tablespoons LouAna® 100% Pure Coconut Oil, melted
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract

For the Glaze:
1 1/2 cups powdered sugar, sifted
3 to 4 tablespoons buttermilk
Splash of coconut extract
Pinch of salt
1 1/2 cups toasted sweetened coconut, for topping


Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and sugar. Set aside.

In a small saucepan over medium-low heat or in the microwave, melt coconut oil if it is still solid.

In a small bowl whisk together egg, buttermilk, and vanilla extract. Whisk in the melted coconut oil.

Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Try not to over mix the batter. That might create rubbery doughnuts.

Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.

Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

To make the glaze, in a medium bowl whisk together powdered sugar and salt. Add 2 tablespoons of milk and coconut extract. Whisk to combine. Add more milk as necessary to create a thick but still just pourable glaze.

Once the doughnuts are completely cool, dip top-side-down into the coconut glaze. Return to the wire rack and sprinkle with toasted coconut.

Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.

Coconut Baked Doughnuts Recipe photo credit: Joy Wilson and Jon Melendez



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