Toasted Coconut Donuts

Tender on the inside, crunchy on the outside, these Vegan Baked Toasted Coconut Donuts aim to please. Enjoy the taste of toasted coconut, just like those donuts you used to buy in a package. You know which ones I’m talking about. But this recipe is better because it makes donuts that are vegan and finger-licking good!

A stack of coconut donuts sit in front a cup of coffee.

I used to love those little packs of Hostess coconut donuts. I doubt they’re vegan, so I decided to make my own! That’s where this vegan baked coconut donuts recipe comes in. It’s now my favorite weekend indulgence!

Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Coconut Oil
  • Flaked Coconut
  • Flour — All-Purpose works best here.
  • Brown Sugar — Use light or dark or homemade brown sugar.
  • Ground Nutmeg
  • Salt
  • Baking Soda + Baking Powder
  • Vegan Butter — You can use Earth Balance or any storebought variety or make homemade vegan butter.
  • Flax Egg — You can use a flax egg or substitute a chia egg.
  • Plant-Based Milk — I use soy milk, but you can use almond milk or your favorite plant-based milk.
  • Powdered Sugar.

Shawn and I are definitely into healthy foods Monday through Friday. But once the weekend comes? Watch out!

How to make Coconut Donuts

Here are the steps to make these toasted coconut donuts:

  1. Make Flax Egg — Stir the flax and the water together and set it aside.
  2. Toast the Coconut — Place coconut oil in a skillet over medium heat. Add the coconut flakes and stir until the coconut is coated. Be sure to stir frequently because the coconut will brown quickly. Cook for 5 minutes or so until the coconut is golden colored. Set aside.
  3. Mix Dry Ingredients — In a bowl, add the flour, brown sugar, nutmeg, salt, baking soda, and baking powder. Stir to combine.
  4. Melt Butter — In a microwaveable bowl, place the vegan butter. Heat for 20–30 seconds, until the butter is melted. Stir in the flax egg and plant-based milk.
  5. Make Batter — Pour the wet mixture into the flour mixture and add 1–2 tablespoons of the toasted coconut flakes and stir until just combined.
  6. Spoon in Donut Pan & Bake — Use a spoon or carefully pour the batter into the donut compartments, filling them generously and equally. Bake for approximately 15 minutes until the donuts are done and slightly golden on the edges.
  7. Prepare Topping — In the meantime, prepare the topping by pouring the powdered sugar into a bowl. Add the plant-based milk and stir to combine.
  8. Dip Donuts — Once the donuts are done, remove them from the oven and allow them to cool for several minutes. Once they’re cool enough to handle, remove them from the pan, dip the top part of each donut in the icing topping, and then sprinkle with toasted coconut flakes. 
A stack of two Vegan Baked Toasted Coconut Donuts is sitting beside another donut, with a bowl of coconut flakes behind it.

Here’s a video we created to show how I make pumpkin cinnamon sugar baked donuts.

 
A closeup shot of coconut donuts with a cup of coffee behind them.

Marly’s Tips

  • Coconut glazed donuts would be even better with some finely-chopped pecans to the batter
  • I could also see a sprinkling of cinnamon in the batter too
  • What’s better than coconut combined with chocolate! That’s what I call a rhetorical question, so just add a couple of tablespoons of cocoa powder if you agree (and you do… right?)
  • Why not add some berries to the batter, like a 1/4 cup of chopped raspberries or chopped blackberries for added color
  • Make these donuts gluten-free by using gluten-free baking flour

That’s it for these vegan coconut donuts.

A closeup of a stack of coconut donuts.

More Vegan Donuts

Vegan Baked Toasted Coconut Donuts

Baked Toasted Coconut Donuts

Enjoy these Vegan Baked Toasted Coconut Donuts with a crispy outer layer and tender insides for your Saturday morning cheat day. Oh come on, we all love those!
4.75 from 4 votes
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6
Calories: 356kcal
Author: Marly

Ingredients

  • 1 teaspoon Coconut Oil
  • 1/2 cup Flaked Coconut
  • 1 1/4 cup Flour All-Purpose
  • 1/2 cup Brown Sugar
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3 tablespoons Vegan Butter
  • 1 tablespoon Ground Flax Seeds
  • 3 tablespoons Water
  • 3/4 cup Plant-Based Milk Vanilla
  • Topping
  • 1 cup Powdered Sugar
  • 1 tablespoon Plant-Based Milk Vanilla

Instructions

  • Heat your oven to 350°F. Spray a regular-size donut pan with vegetable spray.
  • Place coconut oil in a skillet over medium heat. Add the coconut flakes and stir until the coconut is coated. Be sure to stir frequently because the coconut will brown quickly. Cook for 5 minutes or so, until coconut is golden colored. Set aside.
  • In a bowl, add the flour, brown sugar, nutmeg, salt, and baking soda, and baking powder. Stir to combine.
  • In a microwaveable bowl, place the vegan butter. Heat for 20 to 30 seconds, until the butter is melted. Add the ground flax seeds, water, and plant-based milk. Stir to combine.
  • Pour the wet mixture into the flour mixture. Add 1 to 2 tablespoons of the toasted coconut flakes and stir until just combined (no need to over mix).
  • Use a spoon or carefully pour the batter into the donut compartments, filling them generously and equally. Bake for approximately 15 minutes, until the donuts are done and slightly golden on the edges.
  • In the meantime, prepare the Topping by pouring the powdered sugar into a bowl. Add the plant-based milk and stir to combine. Add more powdered sugar or milk to achieve the desired consistency.
  • Once the donuts are done, remove from the oven and allow them to cool for several minutes. Once they're cool enough to handle, remove from the pan, dip the top part of each donut in the icing topping, and then sprinkle with toasted coconut flakes. Repeat with each donut. 

(The products above contain sponsored links to products we use and recommend)

Notes

I use small flaked coconut that I find in the produce section or at the health food store. You can take regular flaked donuts and pulse them in a food processor.
Nutrition Facts
Baked Toasted Coconut Donuts
Amount Per Serving
Calories 356 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Sodium 355mg15%
Potassium 137mg4%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 38g42%
Protein 4g8%
Vitamin A 330IU7%
Calcium 65mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

9 Responses to Toasted Coconut Donuts

  1. Avatar thumbnail image for MarlyJohanne Reply

    How am I only just finding your blog? These toasted Coconut donuts look amazing? I snagged a donut pan at a yard sale and this is just the recipe to baptize it with. Thank you

  2. Avatar thumbnail image for MarlyJocelyn @ Hip Mama's Place Reply

    Honestly, this looks amazing and it would be so nice to give the recipe a try! I am not vegan but I enjoy all kinds of food and this looks so good!

  3. Avatar thumbnail image for MarlyJocelyn @ Hip Mama's Place Reply

    It looks amazing! I’ve always like toasted coconut on desserts, it adds a depth of flavor and it reminds me so much of the beach too! I’d love to try this recipe!

  4. Avatar thumbnail image for MarlyAria Smith Reply

    It looks really so good and yummy!!! Really I can’t wait to try it! , thanks for sharing…

  5. Avatar thumbnail image for MarlyLara Bingle Reply

    Looks so delicious! I will try to make at home.

  6. Avatar thumbnail image for Marlynikki Reply

    Is there any way i cannot use the donut shape, i have muffin pan, and cake pans?

    • Avatar thumbnail image for MarlyMarly

      Hi Nikki. I haven’t tried this recipe using a muffin pan, but it doesn’t mean I wouldn’t be willing to try it that way! Let me know how it goes! 🙂

  7. Avatar thumbnail image for MarlyLaura Reply

    These are delicious!! I used Bobs 1 to 1 gluten free flour, chia seeds for flax, coconut sugar for brown an coconut oil for the vegan butter. Also added 2 heaping TBSP collagen protein. For the icing I used the cuisinart to grind coconut sugar in to a powdered sugar! Thank you so much for such a tasty treat.

  8. Avatar thumbnail image for MarlyNavu Reply

    This looks real delicious. Will try at home.

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