(Baked) Pina Colada Donuts



  1. Preheat oven to 350 degrees (F). Generously spray a donut pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
  3. In a small bowl, whisk together coconut milk, melted coconut oil, pineapple, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
  5. Place a large ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each donut mold should be about two-thirds full.
  6. Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
  7. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely (!!!) before icing.
  8. To make the buttercream -
  9. In a medium bowl or the body of a stand mixer beat the butter until light and fluffy. Add the powdered sugar and salt. Add coconut milk and vanilla extract; beat until smooth.
  10. Pour butter cream into a piping bag, or you can just spread it on the donuts with a knife.
  11. Once donuts are cooled, ice each donut, then top with a cherry, some pineapple, and a dash of coconut. DIG IN!

Recipe by Baker by Nature at