Baked Toasted Coconut Donuts

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 356kcal

Author Marly McMillen

Ingredients

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

Topping

1 cup Powdered Sugar
1 tablespoon Plant-Based Milk Vanilla

Cups - Metric

Instructions

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.

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