Skip to Content

Coconut Donuts

Coconut Donuts

Sharing is caring!

I have a two things I’d like to share with you this morning.  The first being this new doughnut recipe for coconut donuts.  They are baked, which means they are good for you.  Right?  It is fair to say I am utterly addicted to baking donuts.  I probably need to stop or else my bum will begin looking like a doughnut!  What makes baking donuts so perfect, is the minimal mess;  no fried oil stains all over the kitchen.  I have a personal testimonial for this recipe along with all of my baked doughnut recipes – Lenny, says that my doughnuts rock and that they are the best.  Trust me this is a huge compliment and must be true because he is brutally honest when it comes to food.  This beauties are  ultra moist and bursting with flavor.

Coconut Donuts


I was sitting at my desk, sipping coffee, when the thought of fresh baked donuts popped into my head.  Then the image wondered to coconut, then lime, then back to coconut.  There was only one thing to do;  head to the kitchen.  I love this baked coconut donut recipe, besides being simple to make, it is really delicious.  To really enhance the coconut essence, I used coconut oil instead of butter, and it worked perfectly.  Baking with coconut oil is a dream as it makes baked goods ultra moist, and this donut was no exception.  To take the coconut donuts to the next level , I lightly glazed them with a lime glaze before dipping them in shreds of coconut, it was the icing on the cake (so to say).

This was a definitely a sinful way to kill an hour.

Coconut Donuts


The second thing I want to share is news about a new hands-on food photography workshop that our little baby The Playground is offering this year.  I have teamed up with my sweet friend Tracy, from Shutterbean (only seemed appropriate to make donuts for this announcement since she started the addiction), to teach some delicious beginning food photography workshops.  Our workshops are geared towards the budding food photographer who is excited to learn how to take mouth-watering photos at home, using tools at their disposal.  During this one-day hands-on workshop we will be covering:

  • Learn how to shoot out of auto – do not be scared of manual
  • Learn to manage natural light to your benefit
  • Composition
  • Angles
  • Styling your food so you can still enjoy it afterward
  • Basic editing that will make your photo pop

The Playground is going on to its second year of teaching fun hands-on workshops, and our food photograph ones are our most popular.  We have students who are already professionals in their field looking to shoot something different, to the foodie who wants to make their restaurant foods more appealing.  It is a fun way to spend an afternoon while learning something new.  

Coconut Doughnuts


Special Tools:

Baked Doughnut Pan or Hearts

Yield: 8 doughnuts

Coconut Donuts

Coconut Donuts

Guilt free baked coconut donuts with a hint of lime.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1 egg
  • 4 tablespoons melted coconut oil
  • 1/2 teaspoon coconut extract
  • zest from a medium lime
  • 1 1/3 powdered sugar
  • 8 teaspoons lime juice
  • 1 tablespoon melted coconut oil
  • 1 cup unsweetened shredded coconut


    Preheat oven to 325 F.

    Spray pan with non-stick baking spray.

    Sift dry ingredients together in a medium mixing bowl.

    In a smaller mixing bowl whisk together buttermilk, egg, cooled coconut oil, extract and zest.

    Add to the dry ingredients.

    Using a fork mix until blended and smooth.

    Fill a pastry bag or ziplock with the batter.

    Pipe into the doughnut pans until 2/3 full.

    Bake for 14 - 15 minutes, until doughnuts spring back when lightly pressed.

    Let cool in the pan for 5 minutes, then carefully turn out onto a cooling rack.

    Let the doughnuts cool completely before glazing.

    Sift the powdered sugar into a small mixing bowl. This step removes lumps.

    Stir in the lime juice, then the coconut oil. You made need to add a little more lime juice to thin.

    Dip the cooled doughnut into the glaze, allowing excess glaze to drip back into the bowl, then dip into the shredded coconut. Repeat.



Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

(Visited 949 times, 1 visits today)

Rosie @ Blueberry Kitchen

Saturday 4th of May 2013

These are such gorgeous looking donuts! I really love the sound of the lime glaze with the shredded coconut on top too - yum!!

Nutmeg Nanny

Thursday 2nd of May 2013

Yum! These are gorgeous :) I have to make these, they look delicious!

Heidi @foodiecrush

Wednesday 1st of May 2013

Why don't I live closer so I could eat doughnuts and drop coconut flakes all over your food workshop? Lovely on both counts.

jackie @ marin mama cooks

Wednesday 1st of May 2013

Hey girl! Congrats on the photo course with Tracy. You two will make a great team with her amazing staging skills and your amazing photography skills. I would love to take the workshop, but wonder if it will be redundant since I took that course with you as well as the one with her and Joy. I have been getting into a photo and staging rut lately. I think it's because life has been too busy and I only have time to get in quick photos. My family is also getting less accepting of me taking photos of our dinner. They just want to eat while everything is warm and fresh :)

Ok, I so want to make these donuts and will once summer starts and I don't have to rush out of the house on the weekend. I have one question, did you use refined or unrefined coconut oil?

I hope all is well with you! xoxo, Jackie

Skip to Recipe