Description
Light and fluffy baked coconut donuts topped with creamy icing and toasted coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup powdered sugar
- 2 tablespoons coconut milk (for icing)
- 1/4 cup toasted coconut (for topping)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and grease your donut pan thoroughly.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the coconut milk, melted coconut oil, egg, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just mixed. Gently fold in the shredded coconut.
- Pour the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
- Whisk the powdered sugar and coconut milk together for the icing until smooth and creamy.
- Dip the tops of the cooled donuts into the icing and sprinkle with toasted coconut.
- Enjoy your freshly baked coconut donuts with a cup of coffee or tea!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg