Baked Coconut and Lemon Donuts

These baked coconut and lemon donuts are packed with coconut and zesty lemon! There’s three forms of coconut: coconut oil, shredded coconut and coconut extract. Plus, there’s lots of fresh lemon zest and juice. Who needs the coffee shop when you can have these at home?

Hey hey! How’s it going? I have to ask you a question. Do those little Girl Guides (similar group to Girl Scouts in the US) get you every single time? 

I swear, I think they are little masterminds. 

So, I have, like, 3 boxes of cookies in my pantry now. Three! I never have 3 boxes of cookies at one time in my pantry. 

Those little buggers are sneaky. A little girl came to the house the other day selling them. Hubby answered the door and there she stood, only a little peck of a thing all dressed up in her little suit, proudly holding up a box of cookies and asked if he wanted to buy. How could you possibly say no?! 

I came home the other day and there’s another box on the counter. “Where did these come from?” I ask hubby. Yeap, they got him again. 

Then I was at the grocery store and as I was leaving there was about a dozen (no lie) of these little girls on the way out totally laser-eyeing me. I couldn’t just walk past them, could I? Nope. “What flavours do you have?” I ask. Got me again. These Girl Guides are starting to become a problem to my waist line. I’m thinking in the future, I’ll just hand them over my money and tell them to keep the dang cookies, LOL. But, Girl Guides, I’m onto you. Ha!

Anyway, on top of cookies, why not make donuts? Sounds like a sensible thing to do, right? Yeah, no. But, in for a penny, in for a pound, as they say. Plus, I totally promised you guys that another baked donut recipe was on its way.

It truly amazes me how I lived all my life without a donut pan. For reals.  I can’t believe how easy it is to whip up a fresh batch of donuts. Like, under a half hour you’ll have these prepped, baked, rested, glazed and in your belly (and then debating if you should make more, like, right then and there). 

Plus, you know every single ingredient in there. Want more lemon zest?  Go for it. Want less? You can have that too. There’s no turning back for me now and you’re going to love these as much as I do.

There’s no surprise that I’m using lemon and coconut in my baking again. I may have a little obsession with lemon and coconut and, I swear, it has nothing to do with the giant bag of lemons I typically pick up at my local Costco.

I always have lemons in my fridge. Along with mushrooms. Garlic and onions are always in my pantry as well as dried and canned beans and tomatoes. What are some staples that you have got to have at all times?

These donuts are packed with coconut and lemon in both the cake base and the glaze. And while these are resting after they are baked, your glaze takes seconds to make. Just combine all the ingredients, stir until smooth and done!

Dunk the donuts into the glaze and try not to devour every single one. And if you did, no shame. That are, after all, baked. Do you tell yourself little things like that to feel better? I know I do!

So next time you have a hankering for something sweet, whip up these homemade donuts. Your belly will thank you.

More Baked Donut Recipes

• Blueberry Donuts
• Coffee Donuts
• Carrot Cake Donuts

If you make these baked coconut and lemon donuts, be sure to leave a comment below!

Baked Coconut and Lemon Donuts

Dawn | Girl Heart Food

These baked coconut and lemon donuts are packed with coconut and zesty lemon! There's three forms of coconut: coconut oil, shredded coconut and coconut extract. Plus, there's lots of fresh lemon zest and juice. Who needs the coffee shop when you can have these at home?

Print Recipe Save RecipeSaved!

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Cooling Time 30 minutes mins

Total Time 48 minutes mins

Course Dessert

Servings 6 donuts

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Ingredients

 

Coconut and Lemon Donuts

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon zest, from about 1 lemon
• 3 tablespoons shredded unsweetened coconut
• 1 tablespoon coconut oil, melted
• ⅓ cup coconut milk
• 1 large egg
• ½ teaspoon vanilla extract
• Cooking spray, for greasing pan

Coconut Lemon Glaze

• ½ cup icing sugar
• 1 tablespoon lemon juice
• 1 teaspoon coconut oil, melted
• ¼ teaspoon coconut extract
• 1 tablespoon lemon zest, from about 1 lemon

Instructions

Coconut Lemon Donuts

• Preheat oven to 400 degrees Fahrenheit.
• In a bowl whisk together the flour, sugar, baking powder, salt, lemon zest and shredded coconut. Set aside.
• In another bowl, whisk together the coconut oil and coconut milk. Add egg and whisk until just combined. Add vanilla extract and whisk again. Add flour mixture and whisk or stir until just combined.
• Spray a 6-count donut pan with cooking spray and distribute batter evenly into it. Bake for 8 to 9 minutes or until a wooden toothpick or cake tester inserted in the donuts comes out clean. Let donuts cool in the pan for about 10 minutes. Then carefully remove the donuts from the pan and allow to fully cool on a cooling rack before glazing.

Coconut Lemon Glaze

• In a small bowl, whisk together the icing sugar, lemon juice, coconut oil, coconut extract and lemon zest until combined and smooth.

Glaze the Donuts

• Once donuts are completely cool, invert each donut into the coconut lemon glaze. Allow them to set on a cooling rack, if desired, or enjoy immediately!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

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Keyword baked donuts

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