Coconut Lime Baked Donuts

Happy Labor Day and I hope everyone has had a great weekend! On normal weekdays, Evan and I usually just eat leftovers, rice topped with an egg, or cereal for breakfast. I try to put a bit more effort into breakfast when Chad is home on the weekends and holidays.

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It has been a while since I have used my heart-shaped doughnut pan my and thought these Coconut Lime Donuts would be a great way to break it back in.

For an easy way to pipe the batter into the pan (especially if you have a mini donut pan) fill a pastry bag or ziploc bag with the batter, cut a small hole in the corner, and pipe it in 1/2-3/4 full- photo in this Nutella Glazed Doughnuts post.

There are a couple of options on the glaze. You can keep the glaze thicker to just dunk the tops of the donuts (if you don’t want a strong lime taste, substitute a little milk or cream for some of the lime juice) or make the glaze thin to coat the entire donut.

Coconut Lime Baked Donuts

Adapted from On Sugar Mountain

Print Pin

Coconut Lime Baked Donuts

Course Breakfast

Cuisine American

Keyword baked doughnut, breakfast, brunch, coconut, donut, doughnut, lime

Prep Time 20 minutes

Cook Time 5 minutes

0 minutes

Total Time 25 minutes

Servings 12 Doughnuts

Ingredients

• 1/4 cup milk
• 1/2 tablespoon vinegar
• 1 cup all purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons lime zest about 2 limes
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter melted and cooled

Topping:

• 2 limes juiced
• 1/2 cup powdered sugar
• 1 cup shredded coconut

Instructions

• Preheat oven to 350 degrees and lightly grease donut pan.
• In a small bowl, combine milk and vinegar. Let sit for 5 minutes.
• In a large bowl, mix together flour, sugar, baking powder, lime zest, and salt.
• In a medium bowl, lightly beat egg and whisk in coconut milk and vanilla extract. Add butter and milk mixture. Pour into the flour and stir together until smooth.
• Fill the prepared donut pan cavities 1/2-3/4 full with batter. Bake in preheated oven until donuts spring back to touch, 3-5 minutes for mini and 5-8 minutes for regular.
• Let cool in pan 5 minutes before removing to wire rack.
• In a small bowl, whisk lime juice into powdered sugar to form glaze. Keep it thicker to coat just the top of the cooled donuts or add a little more lime juice to make a thin glaze to coat both sides of the donut. Dip cooled donuts in glaze and coat in shredded coconut.
• Serve immediately.