Best 3 Baked Coconut Doughnuts With Coconut Glaze Recipes

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Indulge in a tropical delight with our irresistible baked coconut doughnuts, topped with a luscious coconut glaze. These doughnuts are a symphony of flavors and textures that will transport you to a blissful island paradise. The tender and fluffy coconut doughnuts are infused with the essence of sweet coconut, creating a moist and flavorful treat. Dipped in a velvety coconut glaze, these doughnuts are elevated to a whole new level of decadence. With their golden-brown exterior and irresistible aroma, these baked coconut doughnuts are sure to be the star of any gathering.

In addition to the classic baked coconut doughnuts, this article also features two enticing variations: baked chocolate coconut doughnuts and baked coconut old fashioned doughnuts. The chocolate coconut doughnuts combine the delightful flavors of chocolate and coconut, resulting in a rich and indulgent treat. On the other hand, the coconut old fashioned doughnuts offer a nostalgic twist with their crispy exterior and generous coating of coconut sugar. Each recipe provides detailed instructions and helpful tips to ensure that you achieve doughnut perfection.

Let's cook with our recipes!

BAKED COCONUT DOUGHNUTS



Baked Coconut Doughnuts image

If you love coconut cake, these Baked Coconut Doughnuts are for you! This is a simple recipe for baked coconut doughnuts with a coconut glaze and topping.

Provided by Liren Baker

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 13

1/2 cup unsalted butter
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup shredded unsweetened coconut (see notes)
1/2 cup light coconut milk
1/2 teaspoon coconut extract (or substitute 1/4 teaspoon vanilla extract plus 1/4 teaspoon almond extract)
1 1/2 cups powdered sugar
1 tablespoon lime juice
2-3 tablespoons light coconut milk
2 cups sweetened shredded coconut

Steps:

  • Preheat the oven to 350°F with a rack placed in the center of the oven.
  • In the bowl of an electric mixer, beat the butter until it is creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until it is fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut. In a measuring cup, stir in the coconut extract (or vanilla and almond extracts) into the coconut milk. Add the flour mixture in increments to the butter mixture, alternating with the milk. Beat until just combined.
  • Fill the doughnut pan about 2/3 full. Bake for about 18-20 minutes or until golden brown. Gently remove the doughnuts from the pan.
  • Make the glaze by stirring together the powdered sugar, lime juice, and coconut milk until smooth.
  • Dip the doughnuts in the glaze and let the excess drip off, then dip it into the coconut to coat. Let it cool on a wire rack...or enjoy immediately.

Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 163 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

GLUTEN-FREE BAKED COCONUT DONUTS



Gluten-Free Baked Coconut Donuts image

Just as alluring as the store-bought boxed kind but gluten-free and dairy-free, these baked cake donuts have it all. The batter relies on almond flour, coconut oil, and coconut milk, and the coconut glaze gets its pretty-in-pink hue from freeze-dried raspberries. Top off each donut with a sprinkling of shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h35m

Yield Makes about 15

Number Of Ingredients 15

3 cups confectioners' sugar
1 tablespoon melted coconut oil
1 tablespoon powdered freeze-dried raspberries
1/4 teaspoon kosher salt
6 to 8 tablespoons coconut milk
1/2 cup unrefined coconut oil, room temperature (solid), plus more for pans
2 cups finely ground almond flour, such as Bob's Red Mill
1/2 cup fine cornmeal
1/3 cup sweetened shredded coconut, plus more for garnish
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
3 large eggs, room temperature
3 tablespoons coconut milk or whole milk
2 tablespoons powdered freeze-dried raspberries

Steps:

  • Raspberry-Coconut Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, coconut oil, freeze-dried raspberries, and salt. Whisk in coconut milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
  • Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on medium-high speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.
  • Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  • Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle each with a pinch of coconut and a pinch of freeze-dried raspberries. Let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

BAKED COCONUT DONUTS



Baked Coconut Donuts image

Here you get a melt-in-your-mouth-soft, baked cake donut covered with a sweet glaze and they are finished with finely shredded coconut (toasted or not). And you'll find plenty of coconut flavor through every layer. One dreamy donut!

Provided by Jaclyn

Categories     Dessert

Time 34m

Number Of Ingredients 16

2 1/4 cups (320g) all-purpose flour ((scoop and level to measure))
2 tsp baking powder
3/4 tsp salt
2/3 cup (140g) granulated sugar
1/4 cup (57g) unsalted butter, (softened)
1/4 cup (60ml) vegetable oil or canola oil
2 large eggs
1 tsp real coconut extract
1/2 tsp vanilla extract
1 cup (235ml) canned light coconut milk
1 Tbsp lemon juice
1 1/2 cups (177g) powdered sugar
3 Tbsp (45ml) milk, (or as needed)
1 1/2 Tbsp (21g) salted butter, (melted)
1/2 tsp real coconut extract
3/4 cup (56g) finely shredded coconut, (toasted or untoasted)

Steps:

  • Preheat oven to 400 degrees.
  • In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil.
  • Mix in one egg then mix in second egg, coconut extract, and vanilla extract.
  • Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the lemon juice.
  • Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it's evenly incorporated.
  • Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag.
  • Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top.
  • Bake in preheated oven until donuts are set, about 8 - 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.
  • For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
  • Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut.
  • Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 127 mg, Sugar 17 g, ServingSize 1 serving

Tips:

  • Use fresh shredded coconut for the best flavor and texture.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter, as this can make the doughnuts tough.
  • Fry the doughnuts in hot oil, but not too hot, or they will burn on the outside and be raw on the inside.
  • Flip the doughnuts halfway through cooking so that they brown evenly.
  • Drain the doughnuts on paper towels before glazing them, to remove any excess oil.

Conclusion:

These baked coconut doughnuts with coconut glaze are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a sweet and coconutty flavor that is sure to please everyone. Whether you are looking for a breakfast treat, a dessert, or a snack, these doughnuts are a great choice. So next time you are in the mood for something sweet, give these doughnuts a try!

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