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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.
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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


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


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


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.
  • Then in a larger bowl, whisk together the butter, eggs, sugar, coconut milk, coconut extract and sour cream mixing together until everything has fully combined. Finally sprinkle and mix in 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 over to bake for 9-11 minutes. After the doughnuts pass the toothpick test, remove from the oven and let cool on a baking try. 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!


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.


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!