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    Home » All Recipes » Doughnuts, Eclairs & Cream Puffs

    Baked Coconut Doughnuts

    September 13, 2021 by Emily Leave a Comment

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    Jump to Recipe Print Recipe

    These Baked Coconut Doughnuts showcase layers of tropical coconut flavors in a soft, sweet, and cakey dessert. Finished with a creamy coconut glaze and flaked coconut on top, they’re impossible to resist!

    Baked coconut doughnuts on a marble serving plate.
    Jump to:
    • Baked coconut doughnuts with coconut cream glaze
    • Baked vs. fried doughnuts
    • Ingredient notes
    • How to make coconut doughnuts
    • Tips and tricks
    • Icing and topping ideas
    • Storing
    • Doughnut Baking Pan
    • Frequently asked questions
    • More baked doughnut recipes
    • Coconut Cream Baked Doughnuts

    Baked coconut doughnuts with coconut cream glaze

    Attention fellow coconut lovers: this Baked Coconut Doughnuts recipe is for you! So moist and cakey, these delicious doughnuts are easy to make from scratch and enriched with layer after layer of creamy coconut. Enjoy one with a coconut pineapple margarita in hand to feel like you’re on vacation!

    Although it may sound like a complicated tropical dessert, this baked doughnut recipe takes less than 1 hour from start to finish. Plus, you get to skip all of the excess oil you’d find in a fried doughnut recipe. Pretty great, right?

    If you love coconut as much as I do, then you’ll definitely want to try my Coconut Dulce De Leche Macarons or Coconut Banana Bread Cupcakes as well.

    Baked vs. fried doughnuts

    Fried doughnuts, like these Blackberry Brioche Doughnuts, are made with a batter that contains yeast. Just like a loaf of bread, the yeast helps the batter rise and will give the doughnuts a nice puff once they’re cooked in the fryer oil. Properly fried doughnuts are crispy on the outside and fluffy on the inside.

    Baked doughnuts, however, are made with a smooth cake-like batter. The batter contains leavening agents, like baking soda and baking powder, instead of yeast to help the doughnuts rise in the oven. The finished result will be soft, delicate, and moist, just like cake and cupcakes.

    Baked coconut doughnuts on a wooden serving plate.

    Ingredient notes

    • Coconut milk - I almost always use whole milk in my doughnut recipes, but coconut milk adds the same amount of moisture while infusing another layer of creamy coconut.
    • Coconut extract - To intensify the smooth and sweet coconut taste in both the doughnut batter and the coconut glaze.
    • Sour cream - For moisture, a hint of tang, and to help the doughnuts rise. You can use plain yogurt or Greek yogurt instead. For a dairy free option, swap the sour cream for coconut cream, dairy free sour cream, or plain coconut yogurt.
    • Coconut flakes - Unsweetened coconut flakes are best here because they’re used in both the doughnut batter and as decoration. Sweetened flakes will make the doughnuts too sweet. 

    How to make coconut doughnuts

    Step 1: Combine the dry ingredients. Whisk the flour, baking powder, salt, and baking soda together in a bowl. 

    Step 2: Whisk the wet ingredients. Whisk the butter, eggs, sugar, coconut milk, coconut extract, and sour cream in a separate bowl. Finish by mixing in the coconut flakes. 

    Step 3: Finish the batter. Fold the dry mixture into the wet and mix until just combined. 

    Step 4: Pipe the batter and bake. Pipe the batter into your greased doughnut pan. Bake until the doughnuts are golden brown, then let them cool completely.

    Mixing coconut doughnut batter in a bowl.
    Piping coconut doughnut batter into a doughnut baking tray.

    Step 5. Make the coconut glaze. Whisk the powdered sugar, coconut extract, and coconut milk together to make the glaze. 
    Step 6: Glaze, garnish and serve. Once fully cooled, dip the tops of each doughnut into the glaze and let the excess drip down the sides. Sprinkle coconut flakes over the top before the glaze hardens, then enjoy!

    Glazing coconut doughnuts on a cooling rack.
    Toasted coconut on a plate prepared to top freshly iced doughnuts.

    Tips and tricks

    • The finished batter should be thick. I usually whisk the dry ingredients and wet ingredients separately and then switch to a sturdy spatula to fold everything together. 
    • To check for doneness - You’ll know the coconut doughnuts are done baking when a toothpick inserted into one comes out clean. 
    • Let them fully cool before glazing - Otherwise, the coconut glaze will melt right off the hot doughnuts instead of hardening in place.
    • Invest in a doughnut baking tray to bake doughnut shop-worthy doughnuts!

    Icing and topping ideas

    These doughnuts don’t have to be all about the coconut. Instead, get creative with different glazes, icing, and toppings. Any of these ideas would pair well with the coconut doughnut flavor:

    • Keep things simple with vanilla doughnut glaze.
    • Frost with raspberry french buttercream and garnish with shredded coconut. 
    • Swap the coconut flakes for macadamia nuts and fresh lime zest.
    • Frost with a chocolate glaze instead of coconut glaze.

    Storing

    To store: Baked doughnuts are at their best when enjoyed fresh from the oven. If you have extra, store them in an airtight container in a cool, dry place for 2 to 3 days. Any longer and they tend to dry out. 

    Coconut Cream Doughnuts freshly garnished.
    Coconut Cream Doughnuts prepared on a serving tray.

    Doughnut Baking Pan

    The first time I saw a doughnut baking tray, I was not convinced that I needed yet another gadget to store in my kitchen. Then, my Fiance bought me a tray for a present (for him or for me... I have yet to decide) and I can honestly say I'm a believer. I've loved playing with all the different doughnuts, flavors, and glazes you can make using this tray as a mold.

    Frequently asked questions

    How do you make coconut extract?

    Coconut extract adds a sweet, tropical flavor to the doughnuts and it’s pretty simple to make at home. Add equal parts (measured in volume) of unsweetened fresh coconut and vodka to an airtight container. Store in a cool, dry area and shake every day for at least 1 month before using. 

    Can you use this recipe to bake coconut muffins or cake?

    Yes, you can make this recipe in mini bundt pans or a regular muffin pan instead of a doughnut pan. The baking times will vary, so check the oven and double-check for doneness with a toothpick.

    Can you bake these doughnuts without a doughnut pan?

    If you don’t own a doughnut pan, use a DIY doughnut tin instead. All you need is a regular muffin pan and squares of aluminum foil.

    More baked doughnut recipes

    • Mini Baked Donuts With Sprinkles
    • Glazed Chocolate Covered Espresso Doughnuts
    • Chocolate Cake Doughnuts
    • Apple Cinnamon Doughnuts

    As always, I love seeing your creations and hearing from you! If you try these coconut glazed coconut doughnuts, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Coconut Cream Doughnuts

    Coconut Cream Baked Doughnuts

    This doughnut is for all my fellow coconut lovers out there that just can't get enough! The tender coconut cream baked doughnut dipped in coconut glaze, and finally topped with unsweetened coconut flakes.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Course: Breakfast, Cake
    Cuisine: American
    Keyword: Doughnuts
    Prep Time: 20 minutes
    Cook Time: 11 minutes
    Total Time: 31 minutes
    Servings: 10 Doughnuts
    Calories: 238kcal
    Author: Emily Laurae

    Equipment

    • Bowl
    • Whisk
    • Spatula
    • Doughnut Pan
    • Pastry Bags or Ziplock Bags

    Ingredients
     

    Coconut Doughnuts

    • 250 g All Purpose Flour
    • 2 teaspoon Baking powder
    • ½ teaspoon Salt
    • ¼ Baking soda
    • 30 Melted & Cooled Unsalted Butter
    • 1 Egg
    • 75 g Sugar
    • 140 g Coconut Milk
    • 1 teaspoon Coconut Extract
    • 125 g Sour Cream
    • 10 g Unsweetened Coconut Flakes

    Coconut Glaze

    • 120 g Powdered Sugar
    • 1 teaspoon Coconut Extract
    • 1 tablespoon Coconut Milk
    • Unsweetened Coconut Flakes for Garnish

    Instructions

    Coconut Cream Doughnuts

    • First off, preheat your oven to 350 degrees F before making your doughnut batter.
    • In a medium bowl whisk together the flour, baking powder, salt and baking soda and set aside.
      250 g All Purpose Flour, 2 teaspoon Baking powder, ½ teaspoon Salt, ¼ Baking soda
    • Then in a larger bowl, whisk together the butter, egg, sugar, coconut milk, coconut extract, and sour cream mixing together until everything has fully combined. Finally, sprinkle and mix in unsweetened coconut flakes.
      30 Melted & Cooled Unsalted Butter, 1 Egg, 75 g Sugar, 140 g Coconut Milk, 1 teaspoon Coconut Extract, 125 g Sour Cream, 10 g Unsweetened Coconut Flakes
    • Add the dry ingredients to the wet ingredients until combined.
    • Next, it’s time to pipe the doughnut batter into squeeze out all air and snip one corner creating a small hole. Spray donut hole pan with a light layer of non-stick cooking spray.
    • Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 9-11 minutes. After the doughnuts pass the toothpick test, remove them from the oven and let them cool on a baking tray. Do not glaze doughnuts until they have completely cooled.

    Coconut Glaze

    • Whisk together powdered sugar, coconut extract and coconut milk in a medium bowl to make your glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. As the glaze starts to dry, add a few flakes of coconut flakes for garnish!
      120 g Powdered Sugar, 1 teaspoon Coconut Extract, 1 tablespoon Coconut Milk, Unsweetened Coconut Flakes for Garnish

    Notes

    Technically, you can store cake doughnuts in an air-tight container in a dry, cool space for up to two days. This being said, I would highly recommend baking and enjoying these Coconut Cream doughnuts rather promptly! Doughnuts are best straight from the oven or fryer as their cake-like consistency can dry out quite quickly.

    Nutrition

    Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 92mg | Fiber: 1g | Sugar: 20g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Doughnuts, Eclairs & Cream Puffs

    • Strawberry Bavarian Cream Donuts
    • Brioche Doughnuts with Vanilla Rose Pastry Cream
    • Mini Baked Donuts With Sprinkles
    • Brioche Doughnuts with Passion Fruit Cream Filling

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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