• Barth Bakery

Toasted Coconut Doughnuts

Updated: Mar 21

These soft coconut cake doughnuts topped with a sweet coconut glaze and finished with toasted coconut are packed with coconut flavor for a fun, tropical breakfast!



Toasted Coconut doughnuts (left) with Chocolate Oreo doughnuts (center) and Krispy Kreme (right) doughnuts


Makes 6 doughnuts


Ingredients

Coconut Cake Doughnut Dough

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ¼ tsp salt

  • ⅓ cup unsalted butter, softened

  • ½ cup granulated sugar

  • 1 large egg

  • ½ tsp coconut extract

  • ½ cup full-fat coconut milk

Coconut Glaze

  • 1 cup confectioners’ sugar, sifted

  • 2-3 Tbsp full-fat coconut milk

  • 1 cup sweetened shredded coconut


Directions

Coconut Cake Doughnut Dough

  1. Preheat oven to 350°F. Spray a standard doughnut pan with nonstick cooking spray.

  2. Whisk together the flour, baking powder, and salt; set aside.

  3. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy. Add the egg and coconut extract and mix until well combined.

  4. Gradually add the flour mixture, alternating with the coconut milk, and mix until incorporated.

  5. Transfer the batter into a pastry bag (or a large plastic storage bag with a corner snipped off). Fill the cavities of the prepared pan with the batter until ⅔ full. Alternatively, you can spoon the batter into the cavities and evenly spread using an offset spatula.

  6. Bake the doughnuts for 12-15 minutes, or until puffed and golden brown and a toothpick inserted into the center comes out clean. Cool the doughnuts in the pan for 5 minutes, then take the doughnuts out of the pan and allow to cool completely before glazing.

Coconut Glaze

  1. Line a baking sheet with parchment paper and spread the coconut in an even layer on the pan. Bake for 10-12 minutes until the coconut is toasted and light golden in color. Stir and re-spread the coconut every few minutes so it toasts evenly.

  2. In a small bowl, whisk together the confectioners’ sugar and coconut milk until smooth, ensuring there are no lumps.

  3. Dip each doughnut into the glaze, or spoon the glaze over the top of each doughnut. Then dip each doughnut into the toasted coconut, using your hand to gently press the coconut into the glaze. Allow the glaze to set before serving.