Toasted Coconut Cake Doughnuts

Prep Time
Cook Time
Ready In

"Featured @ BAKEorBREAKdotcom by Jennifer (1 of my favorite food bloggers) who describes herself as "an amateur baker who specializes in low-effort & high-reward recipes" & she gets it right. NONE of her recipes have ever failed me. While traveling in the US, I bought 2 6-cavity doughnut pans & then found this recipe in my email in-box while I was unpacking from our trip. I don't trust coincidence all that much, but I do believe in signs that point to my cooking future. I hope you'll try this recipe & ENJOY the outcome."

Original recipe yields 10 servings


  • Serving Size: 1 (85.6 g)
  • Calories 304.6
  • Total Fat - 12.4 g
  • Saturated Fat - 9 g
  • Cholesterol - 37.3 mg
  • Sodium - 123.8 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 31.1 g
  • Protein - 3.3 g
  • Calcium - 31.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg


Step 1

Preheat oven to 350F. Grease a 6-cavity doughnut pan.

Step 2

Line a rimmed baking sheet w/parchment paper or aluminum foil. Spread the coconut in a single layer on the pan.

Step 3

Bake for 10-12 min (stirring occasionally) until golden brown & set aside to cool.

Step 4

Whisk together the flour, baking powder, baking soda & salt. Set aside.

Step 5

Using an electric mixer on med speed, beat the butter & sugar until light & fluffy. Add the egg & vanilla & mix well.

Step 6

Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating w/2 portions of the coconut milk.

Step 7

Set aside about 1/4 cup of the toasted coconut for garnish. Stir the remainder into the batter.

Step 8

Divide the batter among the cavities in the pan, filling them almost to the top w/4-5 tbsp of batter. Use a sml spoon or spatula to spread the batter evenly.

Step 9

Bake 12-15 min or until the doughnuts are golden brown & a pick inserted into the center comes out clean.

Step 10

Cool in the pan for 5 min. Then transfer the doughnuts to a wire rack to cool completely.


Step 11

Whisk together the powdered sugar & 2 tbsp of coconut milk. Add more milk (about a tsp at a time, if needed to attain the desired consistency. It should be thick, but able to be poured.

Step 12

Dip ea doughnut into the glaze or spoon the glaze over the top of ea doughnut.

Step 13

Sprinkle w/the reserved toasted coconut.

Step 14

Allow the glaze to set for about 5 min before serving.

Step 15

HINTS on 10/25/17: I made this recipe today & have hints for you - 1) Develop a healthy respect for those who make homemade doughnuts easily & well. It's not easy, but practice will get you there. 2) Do not fill the cavities "almost to the top" as suggested above. 2/3 to 3/4 full is plenty, so accept that you'll have to bake them in 2 batches if you only have 1 6-cavity pan. 3) I had a fair amt of excess glaze & toasted coconut, but it's hard to judge if that would happen w/o the overfill. My yield may have been as high as 10 & used more of the glaze & coconut. I have also changed the yield on this recipe. 4) Bake time was also longer than expected, likely due to the overfill. 5) I dipped ea doughnut into the bowl of glaze & then pressed it into the mounded toasted coconut. It was faster & more uniform than sprinkling the coconut randomly. That's it. Good Luck! :-)

Tips & Variations

  • 6-cavity doughnut baking pan