Coconut Doughnuts

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Hands-on time:
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Yield: Yield: 6 standard doughnuts

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Who doesn't love a coconut doughnut? And this lower-calorie version is baked in a doughnut pan, rather than fried.

Coconut Doughnuts

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Yield: 6 standard doughnuts
Published: 01/01/2010




Tips from our bakers

  • Whisk or sift ½ cup confectioners? sugar with ½ cup coconut milk powder. Place into a bag. Shake slightly warm donuts gently in the bag to coat.


1) Preheat the oven to 375°F. Butter or grease your standard doughnut pan.

2) To make the doughnuts: Whisk together the dry ingredients.

3) In a separate bowl, beat the egg, water, oil, and flavor until frothy.

4) Pour the liquid mixture over the dry ingredients, and stir until well combined.

5) Fill each doughnut form about half full, using ¼ cup batter.

6) Bake the doughnuts for 12 to 14 minutes, until they spring back when touched lightly and are very light brown on top.

7) Cool for a few minutes, then spread with glaze, or dust with powdered sugar.

8) To make the glaze: Whisk the glaze ingredients together till smooth, adding cream until glaze is the consistency of molasses.


  • star rating 09/20/2014
  • Monica from mission viejo, ca
  • I made some major tweaks to this recipe and they still came out fantastic! First I used the GF flour blend, and 1 tsp Xantham gum. I replaced the water and coconut milk powder with about 1/2 cup Coconut cream, and used coconut oil instead of vegetable oil. I also skipped coconut flavor. These came out with a wonderful texture, and just the right amount of coconut flavor. Next time I will make the glaze with the remaining coconut cream, I meant to but forgot! I also mixed a little powder sugar with unsweetened coconut flakes for the topping. These disappeared! Worked great in my new doughnut pan.
  • star rating 02/12/2012
  • bambi356 from KAF Community
  • WOW! This recipe is a winner! Doughnuts are wonderfully moist and cakelike with excellent coconut flavor. The glaze is superb! I made mini-doughnuts and topped some with toasted coconut and some with fresh coconut. Makes a beautiful presentation and they are quick and easy to make.
  • star rating 12/14/2011
  • Shelly from Arizona
  • All I can say is I LOVED these doughnuts. Although the mixes from KAF are delicious, I have been trying to find a recipe for those times when I didn't have the mix on hand. This is it!! These doughnuts were tender, easy to make and tasted great. The only problem I had was trying to get the coconut milk powder to blend in appropriately. Even though I thought I mixed the dry ingredients together enough, I still had small lumps of it in my batter and ended up using my hand mixer to finish the job. I was worried that it would make the doughnuts tough, but it didn't! Thank you so much for this recipe! Anything in the works for a chocolate doughnut recipe for these pans as well?
    A chocolate doughnut recipe- what a great idea! You can run your coconut milk powder through a sifter to help with the lumps. ~Amy
  • star rating 11/03/2009
  • the tailgate baker from Durham, NC
  • We made this recipe last night using the Blinq electric doughnut maker. Even without the potato flour and Mellow Pastry Blend, and substituting with some maltitol and whole wheat flour, the doughnuts were YUMMY! The recipe made EXACTLY 3 batches, none of which lasted more than 5 minutes. Personally, I would recommend the Blinq over the doughnut pans, because I got MUCH better results. Another hit from KAF!
  • star rating 10/15/2009
  • Linda from Missouri
  • These doughnuts are wonderful. I used whole wheat pastry flour, adding a little extra water, and the texture of the baked doughnuts was still quite light and cake-y. My pan makes mini doughnuts--I got two dozen from the batch. I coated them with the powdered sugar and cocoanut milk powder mixture suggested in the baker's tip. Yum!
  • star rating 07/06/2009
  • Susan Sokolowski from Kirkland
  • These doughnuts are the best! The texture is not at all what I expected from a cake doughnut. They are light, fluffy and moist. They are a family favorite. We have made them four times already!
  • star rating 06/20/2009
  • Andrea K. from Oregon
  • These are now my husbands favorite! I tried the other baked doughnut recipe and was happy but not thrilled with the results. They ended up being a little different texture than I was wanting in a cake doughnut, but these coconut doughnuts exceeded my expectations! The flavor was to die for, the texture was wonderful AND they were easy to make. Yum!

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