

You remember how waaaay back in January I declared it my mission to make this year THE YEAR of the the baked donut? Well, today that mission continues with these Chocolate Coconut Cream Donuts. Soft and fluffy chocolate coconut donuts + rich and creamy coconut frosting + just a sprinkle of crunchy shredded coconut = a little piece of heaven.

The chocolate donut batter comes together SO fast! You’ll simply combine the dry ingredients in one bowl (flour, sugar, salt, and baking powder); whisk together the wet ingredients in another bowl (coconut milk, coconut oil, an egg, vanilla extract, and coconut extract) ; then combine both bowls together and stir to silky smooth chocolate donut batter perfection <— it really is that simple!
Tip: If you don’t have access to coconut oil, you may use melted butter in its place 😉

While the donuts cool, toast your coconut! To do this you’ll simply scatter some shredded coconut on a baking sheet and pop it in the oven for 4-5 minutes. Be sure to keep an eye here as coconut goes from toasted to burnt VERY fast.

Chocolate Coconut Cream Donuts
Ingredients
For the Chocolate Coconut Donuts:
For the Coconut Cream Cheese Frosting:
Instructions
For the Chocolate Coconut Donuts:
For the Coconut Cream Cheese Frosting:
To Toast the Coconut:
Assembly:






Hi there! In the frosting, I was wondering if the coconut milk is the kind in a carton or the thicker kind in a can?
Thank you!
I want to fry the doughnuts instead of baking. Will they turn out okay with this recipe?
Hi Mano. This recipe is specifically for baked donuts. I do not recommend frying as the batter won’t hold it’s shape in the oil.
These look amazing!