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–+ servings
9 coconut crunch donuts
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5 from 1 vote

Toasted Coconut Crunch Donuts

Coconut crunch donuts are the perfect treat and easy to make! A soft cake donut is baked then dipped in a coconut glaze and rolled in toasted coconut---a favorite treat. If you like coconut, you will LOVE these donuts!
Course Dessert
Cuisine American
Keyword coconut crunch, coconut donuts, toasted coconut
Prep Time 10 minutes
Cook Time 20 minutes
cool 10 minutes
Total Time 40 minutes
Servings 12 donuts
Calories 400kcal

Ingredients

Batter

  • 1 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • dash nutmeg
  • 2 large eggs
  • 1/4 cup melted butter 1/2 stick
  • 1/2 cup cream of coconut or heavy whipping cream
  • 1 teaspoon vanilla
  • 3/4 cup brown sugar

Glaze

  • 3 cups powdered sugar
  • 3/4 cup cream of coconut or heavy whipping cream
  • 4-6 Tbsp. water

Topping

  • shredded coconut toasted

Instructions

  • Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
  • 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 dry ingredients. Stir until just mixed, it will be a thick batter.
  • Spoon batter into a large gallon ziploc bag. Cut off the corner with scissors.
  • Pipe the batter into the donut pan, filling about 2/3 full. DO NOT overfill!
  • Bake donuts for 10-12 minutes.
    Let donuts cool in pan for 2 minutes before transferring to a wire rack.
    Note: 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.
  • Spread 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.
  • Allow toasted coconut to cool then place in a blender and pulse a few times to break it up.
  • 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.

Video

Notes

  1. If you'd prefer to dip half of the donut in glaze and coconut instead of the entire donut you can cut the glaze recipe in half and use half the amount of coconut.
  2. If you substitute heavy whipping cream for the cream of coconut you can omit the water in the glaze. No alterations need to be made if you use heavy whipping cream in the batter.
  3. Donuts can be enjoyed at room temperature or heated in the microwave for a few seconds.
  4. Store finished donuts in an airtight container or wrapped in plastic to keep fresh.
  5. Donuts are best eaten fresh but can be enjoyed up to 3 days afterward.
WHAT IS CREAM OF COCONUT?  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. You can find it in the beverage aisle at your local grocery store. It also comes in a can. 

Nutrition

Calories: 400kcal