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Home » Breakfast » Coconut Lime Baked Donuts

Coconut Lime Baked Donuts

2 September, 2013 by Tara 8 Comments

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A recipe for Coconut Lime Baked Donuts! These easy, baked doughnuts are topped with a sweet lime glaze, toasted coconut, and lime zest for a fun, refreshing treat.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Coconut Lime Baked Donuts on parchment paper with three stacked in the front.

I recently had some extra limes that I needed to use up, so I finally updated these Coconut Lime Baked Donuts! The coconut milk and lime zest base comes together easily with only a bowl and a whisk. The batter is transferred to a doughnut pan, baked until golden, then topped with a sweet lime glaze, toasted coconut, and additional lime zest for even more flavor and a pop of color.

Side view of three stacked Coconut Lime Baked Donuts topped with a sweet lime glaze.

I used this doughnut pan on Amazon to make the round baked doughnuts. The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 2/3 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary. 

Bake until puffed and barely golden. The tops should spring back when lightly touched. Ten minutes is usually perfect for me. Allow the doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. Wait until the doughnuts have cooled to room temperature before adding the glaze and toppings. They are best within a few hours of baking.

I topped the doughnuts with a mixture of plain and toasted finely shredded coconut for a little contrast. To toast the coconut flakes, arrange them in a single layer on a baking sheet and bake at 325˚F for 5-10 minutes. You can also toast them in a pan on the stovetop while continuously stirring until golden. Keep an eye on them. They will burn quickly after developing that golden color.

Looking for more Baked Donut recipes?

Try my Baked Cookies and Cream Doughnuts, Baked Funfetti Doughnuts, and Baked S’mores Doughnuts. 

Coconut Lime Baked Donuts on a sheet of parchment paper with lime halves and toasted coconut in the background.

Coconut Lime Baked Donuts Recipe

Adapted from On Sugar Mountain

Print Pin

Coconut Lime Baked Donuts

A recipe for Coconut Lime Baked Donuts! These easy, baked doughnuts are topped with a sweet lime glaze, toasted coconut, and lime zest for a fun, refreshing treat.
Course Breakfast
Cuisine American
Keyword baked doughnut, breakfast, brunch, coconut, donut, doughnut, lime
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time: 20 minutes
Total Time 50 minutes
Servings 12 Doughnuts

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch freshly ground nutmeg
  • 2/3 cup coconut milk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted and slightly cooled
  • Zest from 2 limes
  • 1 teaspoon vanilla extract

Lime Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons lime juice
  • 1 tablespoon milk

Additional toppings:

  • Unsweetened, finely shredded coconut toasted
  • Lime zest

Instructions

To make the doughnuts:

  • Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
  • In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
  • In a small bowl, whisk together the coconut milk, eggs, butter, lime zest, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
  • Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
  • Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the glaze:

  • In a medium bowl, whisk together the powdered sugar and lime juice. Slowly add milk until smooth. If too thin, add more powdered sugar. If too thick, add more milk or lime juice to taste.
  • Immediately dip the tops of the doughnuts in the glaze and top with toasted coconut and lime zest. Allow to set briefly before serving.
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Related

Filed Under: Breakfast Tagged With: breakfast, coconut, donut, doughnut, lime, summer

Previous Post: « Ladenia Milou (Greek Olive Oil Flatbread)
Next Post: ‘Otai (Tongan Watermelon Drink) »

Reader Interactions

Comments

  1. chantellebears

    3 September, 2013 at 1:18 pm

    Love this!

    Reply
  2. Jacqueline

    21 September, 2013 at 4:38 pm

    Is this regular coconut milk or the full fat coconut milk that comes in a can?

    Reply
    • Tara

      22 September, 2013 at 6:07 pm

      Hi Jacqueline! I used coconut milk from the can.

      Reply
  3. Denay DeGuzman

    28 June, 2020 at 3:06 pm

    I just made these beautiful coconut lime donuts. Our family enjoyed them for Sunday brunch. They were super easy to make and incredibly delicious! This recipe’s a keeper.

    Reply
  4. Jamie

    28 June, 2020 at 3:58 pm

    Coconut and lime is my favorite combination and it’s even better on this donut! Everyone loved this recipe, thank you so much!

    Reply
  5. rika

    28 June, 2020 at 5:25 pm

    I love all the ingredients you put in the recipe! I know that my kids will love this donut recipe!

    Reply
  6. Nart at Cooking with Nart

    28 June, 2020 at 7:30 pm

    These baked donuts look amazing. Coconut and lime are a new combination to me and I’d love to try it!

    Reply
  7. Rhonda Albom

    28 June, 2020 at 8:13 pm

    The flavor is a nice change from more traditional donut flavors. I like that they are not deep-fried.

    Reply

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