Do you like coconut and donuts?! Oh my, then I have an amazing baked donut recipe for you! Super easy to make, one bowl and if you don’t like coconut, then I even made it easy to swap it out to a flavor that you do like! I’m just trying to make everyone happy with this recipe! And really this is the perfect baked donut recipe. And it’s healthy-ish…well healthier than a fried donut!
Oh man…I am on a baked donut kick! So of course I need to share all of this deliciousness with you!! These donuts are yummy because I did not use any actual coconut in this donut recipe…just coconut baking emulsion from my friends at LorAnn Oils!
So if you don’t like coconut, then use whatever flavor extract or emulsion you prefer! The coconut flavor is faint though…don’t worry—these donuts don’t taste like you took a bite of suntan lotion 😉 I made these donuts for my sisters birthday because my family loves coconut. And I wanted to use my new baking emulsion. The base recipe for these donuts is legit though! The last donuts I made were more cakey, light and fluffy due to the greek yogurt in the batter. Todays donuts are more dense and have a good bite to them. So y’all got choices! But you do need a donut pan to make these:
This recipe makes a dozen donuts. You only need one pan, but I have two, thanks to my BFF Jessie who bought me the heart one 🙂
Baked Coconut Donuts Frosted with Nutella
Print RecipeIngredients
- 1/4 cup unsalted butter, softened
- 1/4 cup canola oil
- 1 teaspoon LorAnn Oils Coconut Baking Emulsion (or 1 teaspoon any flavor extract or emulsion)
- 1/4 teaspoon vanilla extract
- 1/2 cup white granulated sugar
- 1/3 cup light brown sugar, packed
- 2 eggs, room temperature
- 2-2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1 cup milk, room temperature (I used unsweetened vanilla almond milk)
Instructions
Preheat oven to 425-degrees and spray two donut pans with baking spray (see note below if you only have one donut pan). Set aside.
In a large mixing bowl, add the softened butter, oil, white sugar, brown sugar and both extracts (if using all vanilla extract then use 1-1/4 teaspoons). Stir until all ingredients are thoroughly combined. Add the eggs one at a time into the sugar mixture, mixing the egg in completely before adding the second egg. Add the flour, salt, baking soda, baking powder and nutmeg into the bowl with the wet ingredients. Stir until mostly combined and then add the milk to the bowl. Stir until all ingredients are incorporated.
Use a spoon to fill the donut pan cavities with the batter, filling only two-thirds of the way full. Bake one pan at a time in a 425-degree oven for 10-minutes. Once cool enough to handle, remove the donuts from the pan and let cool on a wire rack completely before frosting.
I frosted the donuts with Nutella and sprinkled them with sprinkles. If you are a super-duper coconut lover, then top with toasted coconut!
Notes
If you only have one donut pan, wait until the pan has cooled after you remove the first batch of donuts, before you put batter in the pan and bake the last six donuts. Store donuts in an airtight container at room temperature. Donuts are best eaten the day of making them, but will last 2-3 days.
See??? Soooooo thick!
So after these have cooled, you can frost them. Use a store bought frosting, a glaze (you can find my recipe for a simple glaze HERE in the narrative of that post), Nutella or any chocolate spread. I used Nutella because I thought the Nutella would go good with the coconut. Oh who am I kidding?! Nutella goes good with EVERYTHING!
Mmmm hmmmm….
Confession…I don’t like coconut, but I still totally wanted to eat these!
What is your favorite donut? Have you tried baked donuts before?? Drop me a comment! I love hearing from y’all. And if you are new to my blog, don’t forget to sign up for my free email subscription! I love and appreciate all my readers!!!
XOXO,
Kelly
[optin-cat id=”528″]
PS-
I have linked this recipe up at the following link parties: What’s Cookin’ Wednesday, The Life of Jennifer Dawn, The Pin Junkie, Fantastic Friday, Sugar and Spice, Pretty Pintastic Party, Weekend Potluck, Meal Plan Monday, Saucy Saturdays.
9 Comments
Maria Doss
February 21, 2017 at 11:49 AMSign me up girl!!! The doughnuts looks incredibly soft and fluffy:)
Kelly
February 21, 2017 at 4:10 PMThanks Maria! These were super yummy! I think you and the kids would totally love them!
reinventedkb
February 25, 2017 at 5:02 AMThose look delicious. The Nutella is a nice touch!
Thanks for sharing at Funtastic Friday!
Kelly
February 25, 2017 at 7:12 AMThank you! I think Nutella always makes everything better hehehe 🙂 XOXO
diyadulation
February 26, 2017 at 7:04 AMThese would be an awesome weekend breakfast for the family! Definitely surprising my kids with these! Thanks for the recipe 🙂
Kelly
February 26, 2017 at 7:23 AMYes! Best mom ever! I know I would love to be surprised with these for breakfast! XOXO 🙂
LorAnn Oils
March 8, 2017 at 12:42 PMWe LOVE this recipe Kelly! Thanks for using our Coconut bakery emulsion 🙂
Kelly
March 8, 2017 at 4:49 PMThank you!! I am loving all of my LorAnn Baking Emulsions too 🙂 I can’t wait to share more recipes using them!
Spring Breakfast and Brunch Recipes - Kelly Lynn's Sweets and Treats
April 8, 2020 at 11:55 AM[…] Baked Coconut Donuts! I love baked donuts! You could totally top these donuts with coconut dyed green for a more spring-y look too! […]