Toasted Coconut Donuts (Vegan)

Indulge in these delightful Vegan Toasted Coconut Donuts! Crispy on the outside, tender on the inside, they’re reminiscent of your favorite packaged treats, but even better. Get ready for a finger-licking experience!

A closeup of a stack of coconut donuts.

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!

We are definitely into healthy foods Monday through Friday. It’s one reason we start most every day with a Healthy Green Smoothie. But once the weekend comes? Watch out!

Ingredient Notes

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, including substitution ideas:

  • Coconut Oil — Use refind or unrefined coconut oil.
  • Flaked Coconut — You can use sweetened or unsweetened coconut.
  • Flour — All-Purpose works best here, but you can substitute Whole Wheat Pastry Flour or a 1:1 Gluten-Free Flour.
  • Brown Sugar — Use light or dark or homemade brown sugar.
  • 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.

How to Make Coconut Donuts

Here are the steps to make these toasted coconut donuts:

  1. Stir the flax and the water together and set the mixture aside.
  2. Toast coconut flakes in a heated pan with oil.
  3. Stir together the dry ingredients from the flour to the baking powder.
    Place the vegan butter in a microwave-safe bowl and heat for 20–30 seconds.
  4. Stir the flax egg and plant-based milk in with the melted butter.
    Looking down on a bowl with wet ingredients combined for muffin batter.
  5. Stir together the wet mixture and the flour mixture.
    A hand holds a bowl pouring flour into another bowl with wet ingredients.
  6. Add 1 to 2 tablespoons of the toasted coconut flakes and stir until just combined.
  7. Spoon the batter into a donut pan and bake.
  8. Dip baked donuts in topping.
    A hand holds a donut, dipping it in vanilla glaze. There are donuts on a wire rack in the background.
  9. Sprinkle freshly dipped donuts with remaining toasted coconut flakes. 

What Makes This Recipe Shine?

  • Adding ground nutmeg infuses donuts with the best donut shop flavor
  • Combining baking soda with vinegar makes donuts that are oh-so light and fluffy
  • This batter is proportioned to make 6 to 8 donuts — enough to fill up a regular-sized donut pan

Storage Tips

Store donuts in an airtight container at room temperature for up to 2 or 3 days, or in the fridge for up to 10 days. They can be frozen for up to 2 months.

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

Reader Reviews

Thank you so much for your recipes. I made these donuts and they were my favorite ones. I added cinnamon and coconut flakes to the mixture and I turned out amazing. 10/10


Serving Suggestions

Serve donuts with coffee, tea, or any of the following tasty beverages:

A stack of toasted coconut donuts sits on a kitchen towel with another donut in the background next to a cup of tea

Vegan Donuts

If you love these toasted coconut donuts, here are even more donut recipes you’ll love:

A stack of two Vegan Baked Toasted Coconut Donuts is sitting beside another donut, with a bowl of coconut flakes behind it.
A stack of toasted coconut donuts sits on a kitchen towel with another donut in the background next to a cup of tea

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 8 votes
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6
Calories: 356kcal


  • 1 teaspoon Coconut Oil
  • ½ cup Flaked Coconut
  • 1 ¼ cup Flour All-Purpose
  • ½ cup Brown Sugar
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3 tablespoons Vegan Butter
  • 1 tablespoon Ground Flax Seeds
  • 3 tablespoons Water
  • ¾ cup Plant-Based Milk Vanilla



  • Heat your oven to 350°F/175°C. 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. 

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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.
Calories: 356kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 355mg | Potassium: 137mg | Fiber: 2g | Sugar: 38g | Vitamin A: 330IU | Calcium: 65mg | Iron: 1.8mg

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.

17 Responses to Toasted Coconut Donuts (Vegan)

  1. Avatar thumbnail image for MarlyAlexa Yare Reply

    5 stars
    Thank you so much for your recipes. I made these donuts and they were my favorite ones. I added cinnamon and coconut flakes to the mixture and I turned out amazing. 10/10

    • Avatar thumbnail image for MarlyMarly

      Thanks, Alexa. I’m so glad you liked these donuts and I love your creative adaptations. Now I want to make them again and try your ideas!

  2. Avatar thumbnail image for MarlyFrancis Reply

    4 stars
    Baked these donuts today! It is light and airy. The only reason for 4 stars instead of 5 is that it needed more spice in my opinion. I wish I added cinnamon, or more nutmeg

    • Avatar thumbnail image for MarlyMarly

      Hi Francis. Sorry you were disappointed in the donuts. I’m glad you figured out a way to make it work for you!

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