Coconut crunch donuts are delicious and easy to make! A moist golden cake donut is baked then dipped in a coconut glaze and rolled in toasted crunchy sweet coconut. If you like coconut, you will LOVE these donuts!

You might also like these desserts: biscuit dough donuts, coconut poke cupcakes or our samoas Rice Krispies treats!

Watch our step by step video!

If you like toasted coconut you’ll love these donuts! Crunchy, delicious, and easy to make. One batch makes 12 donuts, each glazed and rolled in toasted coconut. They are delicious served warm or at room temperature! Soft on the inside and a sweet crunchy texture on the outside.

You can cover half of the donut in glaze and toasted coconut, or you can go all in and cover the entire thing. They are delicious either way!

Toasted Coconut Donuts Ingredients

Batter

all-purpose flour
corn starch
baking powder
baking soda
salt
nutmeg
large eggs
melted butter
vanilla extract
brown sugar
*cream of coconut (or heavy whipping cream)

Glaze

powdered sugar
*cream of coconut (or heavy whipping cream)
water

Topping

shredded coconut, toasted

*You’ll notice that I use cream of coconut in the batter and in the glaze.

What is cream of coconut? Is it the same thing as coconut cream?

NO! They are two completely different things. Cream of coconut is sweetened and looks like a thick syrup (kind of the consistency of sweetened condensed milk). It is mainly used in drinks like pina Coladas. We keep a bottle on hand to add to mixed sodas. My husband likes the delicious combination of taste mixing diet coke and cream of coconut. You can find it in the beverage aisle at your local grocery store. It also comes in a can. You can opt to use heavy whipping cream in the recipe in lieu of the cream of coconut, but I like the added boost of coconut flavor.

Note: if you use heavy whipping cream no modifications to the batter need to be made, and you can omit the water in the glaze. Just use the heavy whipping cream to thin out the glaze to your liking.

How To Make Coconut Crunch Donuts

Donut Batter

Preheat the oven to 350 degrees.

Combine flour, cornstarch, baking powder, baking soda, salt, and nutmeg in a large mixing bowl.

In a separate bowl combine eggs, melted butter, cream of coconut, and vanilla. Add brown sugar and mix thoroughly.

Add wet ingredients to flour mixture. Stir until just mixed, it will be a thick batter.

Baking Donuts

Spray donut pan with nonstick cooking spray.

Spoon batter into a large gallon ziploc bag. Cut off the corner.

Pipe batter into the donut pan, filling about 2/3 full. DO NOT overfill!

Bake donuts for 10-12 minutes. Let donuts cool in the pan for 2 minutes before transferring to a wire rack. Donuts should come out of the pan easily, but if there is any resistance, run a toothpick or butter knife around the edge to loosen.

Coconut Crunch Topping

Spread shredded coconut in a single layer on a baking sheet. Toast/bake at 350 degrees for 5 minutes. At this point, the coconut will begin to brown quickly so watch it and stir every couple of minutes until it is golden and toasty.

Allow toasted coconut to cool then place in a blender or food processor and pulse a few times to break it up slightly.

Coconut Glaze

Whisk powdered sugar and cream of coconut together. It will be THICK. Add water, just enough to thin out the glaze to your liking.

Dip cooled donuts into glaze, on both sides, allowing excess to drip off, then roll donuts in toasted coconut.

Place donuts on a wire rack. The glaze will set up quickly.

Doughnuts can be enjoyed at room temperature or heated for a few seconds in the microwave (for a stickier donut). Store finished donuts in an airtight container or wrapped in plastic to keep them fresh. Donuts are best eaten fresh but can be enjoyed up to 3 days afterward.

Toasted Coconut Crunch Donut Recipe