Baked Coconut Doughnuts Recipe

I pulled my vehicle to the check and my little brood of carpoolers began in a whirlwind. Safety belts unfastened, knapsacks assembled, my kids hung behind me to store their kisses. “Bye Mommy! I love you!” The entryway opened and I felt the impact of cold morning air. “Mahalo kita!!” my little girl went to get out one final time.

I laughed. At that point delicately revised her, “Mahal kita!” “Mahalo is Hawaiian,” her companion A tolled in. My little girl’s face scrunched for a moment, obviously astounded. At that point she lit up. The light went off. “Ohh!!!” She giggled. “Mahal kita!” “I love you as well, nectar.”

And afterward she transformed and ran into the school.

I don’t have an excessive number of disappointments, however there is one. At the point when my little girl appeared on the scene, I had each aim to go along as quite a bit of my folks’ local tongue to her. I would raise her bilingually, something that I didn’t appreciate until I was around 9 years of age myself. My folks communicated in Tagalog to each other and English to me, for incidentally, they had been persuaded by one of their companions that kids would get “befuddled” on the off chance that you address them in two dialects.

Baked Coconut Doughnuts Recipe

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Recipe by kitchenconfidante Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy


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Baked with Watkins Coconut Extract and Baking Vanilla, the pairing gives these baked doughnuts plenty of natural flavor to complement the light texture.


  • For the Coconut Donuts
  • 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

  • For the Glaze/Topping
  • 1 1/2 cups powdered sugar

  • 1 tablespoon lime juice

  • 2-3 tablespoons light coconut milk

  • 2 cups sweetened shredded coconut


  • 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.


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