Lemon Baked Donuts With Toasted Coconut Glaze

6 Donuts
27 min

Summer is finally in the air y'all! I am so here for all the warmer weather, blooming flowers, and of course all the seasonal desserts I can get. I've been loving light flavors lately to get in the spirit, and one of my favorite combinations this season definitely has to be lemon and coconut. They're bright, tangy, and pleasantly sweet. Might I even say, it tastes like an island vacation party in your mouth. This recipe creates insanely fluffy donuts that are perfectly sweet and airy making it the ideal dessert for spring weather. These donuts taste like sunshine on a plate and have the perfect ratio of tangy to nutty to sweet.

For more summery treats and tips and tricks to my recipes, check out my blog here.

Lemon Baked Donuts With Toasted Coconut Glaze
Recipe details
  • 6  Donuts
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup yogurt
  • 1 teaspoon vanilla extract
  • Zest from 1 lemon
  • 1/4 tsp Lemon flavor (optional)
Toasted Coconut Glaze
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1/3 cup unsweetened coconut flakes
  • 2 tbsp. corn starch
  • 1/8 tsp lemon flavor
Lemon Baked Donuts
Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
In a medium bowl, combine flour, brown sugar, baking powder, and salt. In a separate bowl, combine egg, milk, vegetable oil, yogurt, vanilla extract, and lemon. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be thick.
Spoon batter into a large piping bag or a ziplock bag (cut a ½ inch hole in one corner), creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 12 minutes.
Allow donuts to cool completely.
Toasted Coconut Glaze:
In a small pan, toast your coconut flakes for 4-6 minutes or until lightly golden.
Sift in powdered sugar into a small mixing bowl. Pour in your milk and stir until combined and there are minimal lumps. Next add in the lemon flavor and mix.
Add the toasted coconut flakes. Sift the corn starch and stir.
Dip your donut into the bowl with the glaze and lift it, holding it on top of the bowl to allow excess glaze to drip back. Then sprinkle additional toasted coconut flakes on top.
Freeze for 5 minutes to allow glaze to set.
Sarah’s Kitchen
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  • Pam Pam on Jun 20, 2021

    Is there a substitute for the donut mold pan? Would muffin tins work?

    • ML Kennedy ML Kennedy on Jun 21, 2021

      I was thinking the same thing. Why not?

      Try them and see...

  • Darlene Darlene on Jun 21, 2021

    I'm confused. Do you stir the cornstarch into the icing mixture after you sift it?