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Coconut Doughnuts

Author: Sue Gray

Coconut Doughnuts  Recipe

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

At a glance

Yield: 6 standard doughnuts


Choose your measure:




  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 together the confectioners' sugar, flavor, and heavy cream until smooth, adding more cream until glaze is the consistency of molasses.
  9. Did the tops of the doughnuts in the glaze or use a spatula to spread the glaze onto the doughnuts.
  10. Sprinkle over the toasted coconut, if desired, and allow the glaze to set before serving.