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Jun 14

Baked Coconut Donuts with a Key Lime Glaze

coconut-donuts-with-key-lime-glaze-1Hello Lark & Linen readers, Kaylee here from The Blondielocks back with a summer treat that ticks all the right dessert boxes: baked coconut donuts with a key lime glaze! These little guys pack a delicious punch with their cakey meets coconuty base, a zesty lime glaze, and a fabulous crunch, thanks to the toasted coconut flakes. I may be a little late to the National Donut Day party but trust me when I say you’ll be holding yourself back from eating this entire batch and going back to make seconds.

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Baked Coconut Donuts with Key Lime Glaze
Serves 12
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Prep Time
20 min
Cook Time
10 min
Total Time
45 min
Prep Time
20 min
Cook Time
10 min
Total Time
45 min
317 calories
43 g
42 g
15 g
4 g
7 g
98 g
182 g
21 g
0 g
7 g
Nutrition Facts
Serving Size
98g
Servings
12
Amount Per Serving
Calories 317
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 42mg
14%
Sodium 182mg
8%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
4%
Sugars 21g
Protein 4g
Vitamin A
3%
Vitamin C
6%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE COCONUT DONUTS
  2. 2 ¼ cups all purpose flour
  3. 2 tsp baking powder
  4. ¾ tsp salt
  5. 2/3 cup granulated sugar
  6. ¼ cup unsalted butter
  7. ¼ cup vegetable oil
  8. 2 large eggs
  9. 1 tsp real coconut extract
  10. ½ tsp vanilla extract
  11. 1 cup canned light coconut milk
  12. 1 tbsp fresh lemon juice
  13. FOR THE KEY LIME GLAZE
  14. 1 cup powdered sugar, sifted
  15. 1 tbsp key lime or lime juice
  16. 1 tbsp milk
  17. Zest of 2 key limes or 1 lime
  18. 1 drop green food colouring (optional)
Instructions
  1. FOR THE COCONUT DONUTS
  2. Preheat over to 400 degrees
  3. In a mixing bowl whisk together flour, baking powder and salt, set aside.
  4. In the bowl of an electric stand mixer, fitted with the paddle attachment, cream butter and sugar. Add vegetable oil after the butter and sugar has been creamed.
  5. Mix in one egg at a time, add coconut extract and vanilla extract
  6. Add 1/3 flour mixture and then mix on low to combine. Mix in ½ coconut milk, and the lemon juice.
  7. Mix in another 1/3 of the flour mixture followed by the remaining ½ can of coconut milk. Mix in the last 1/3 of the flour mixture.
  8. Gently fold the batter with a rubber spatula to make sure everything is incorporated.
  9. Spray donut pants with a non-stick baking spray and transfer the bapper into a large piping bag or ziplock freezer bag. If you’re using a freezer bag, cut a small hole at the corner of the bag. If your using a piping bag, don’t add a tip.
  10. Pipe batter into pans in an even, circular motion. Hit donut pan on the counter a few times so that the dough evenly disperses.
  11. Bake donuts in the over for 8-11 minutes depending on your over.
  12. Remove from over and allow donuts to cool in the pan for at least 3 minutes and then invert onto a wire rack to cool completely before glazing.
  13. FOR THE KEY LIME GLAZE
  14. In a medium bowl, whisk ingredient’s together to get the desired consistency. If the mixture if too thick add more milk ¼ tsp at a time. Invert the donut into the glaze, allowing any excess to drip off. Place on a wire rack and top with toasted coconut flakes.
beta
calories
317
fat
15g
protein
4g
carbs
43g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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  1. Elle Levi says:

    This looks delicious! …beautiful photos!
    Thanks for sharing
    Elle

  2. […] to Lark & Linen, baked coconut donuts with a key lime glaze. Do yourself a favour and click on over to Jacquelyn’s blog for the recipe…you won’t regret […]

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