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baked coconut donuts with berry glaze

Baked Coconut Donuts with Berry Glaze (The All American Donuts!)

Baked coconut donuts with a sweet berry glaze. Easy to make and perfect for patriotic holidays like the 4th of July. I call these the All American Donuts.
Course Brunch, Dairy Free, Dessert, donuts
Keyword coconut donuts
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 donuts
Author Monique of AmbitiousKitchen.com

Ingredients

  • For the donuts:
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 ½ tablespoons coconut oil, melted and cooled
  • 1 egg, at room temperature
  • 1/4 cup organic sugar
  • 1/2 cup unsweetened vanilla almond milk (any milk will work)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup unsweetened shredded coconut
  • For the base glaze:
  • 1 cup organic powdered sugar
  • 1 tablespoon unsweetened vanilla almond milk (any milk will work)
  • 1 tablespoon cream cheese or dairy free cream cheese
  • For the vanilla:
  • 1 vanilla bean, split and seeded
  • For the blackberry glaze:
  • 3 blackberries, smashed and strained
  • For the raspberry glaze:
  • 3 raspberries, smashed and strained
  • For topping on the white donuts:
  • Optional: Coconut flakes or shredded coconut

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together the coconut oil, egg, sugar, almond milk, vanilla and coconut extract until smooth.
  3.  Next add in whole wheat pastry flour, baking powder and salt. Mix until just combined. Fold in shredded coconut.
  4. Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. 
  5. Bake for 9-11 minutes or until donuts spring back when touched and come out clean with a tester. Let cool for 5 minutes, then gently remove donuts and transfer to a wire rack to finish cooling.
  6. Once donuts have completely cooled, make the glaze: Combine powdered sugar, almond milk and cream cheese into a small bowl; divide glaze between into 3 bowls. Add the vanilla bean to one bowl and mix. Add the strained blackberries into another bowl and mix. Add the strained raspberries to the last bowl and mix.
  7. Dip two donuts in each of the glaze, then transfer back to the wire rack. Sprinkle the vanilla glazed donut with coconut flakes, if desired.
  8. Makes 6 donuts. Double the recipe if you want to make a dozen.