Lemon Coconut Donuts with Lemon Glaze | thefirstyearblog.com
Oh my gosh.

My donut addiction is real.

First it was coconut donuts topped with chocolate ganache and toasted coconut and now it’s these delicious lemon coconut donuts with a sweet lemon glaze.

Lemon Coconut Donuts with Lemon Glaze | thefirstyearblog.com
And I have to be truthful, these donuts are GONE! No crumbs. Nothing.

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So if you were hoping to come over for breakfast, I’ll have to make you toast instead.

But while you’re visiting I am sure we could make some more donuts.

Because #DonutsAreMyLife

Lemon Coconut Donuts with Lemon Glaze | thefirstyearblog.com
I am still using the excuse that I couldn’t eat donuts for years so I am making up for lost donut time.

Maybe after I make 10 different types of donuts I’ll have to stop using that excuse, but until then I am making up for SERIOUS lost donut time.

Lemon Coconut Donuts with Lemon Glaze | thefirstyearblog.com

Lemon Coconut Donuts with Lemon Glaze | thefirstyearblog.com
And did you notice, these lemon coconut donuts only take TEN minutes to bake?!

I’m thinking donuts are the new banana bread.

Lemon Coconut Donuts with Lemon Glaze

Lemon Coconut Donuts with Lemon Glaze

5 from 1 rating
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 donuts
Donuts only take 10 minutes to bake, which makes them the perfect last minute breakfast.


Lemon Coconut Donuts

  • 1 cup all-purpose flour, I used a gluten free all purpose flour
  • 6 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 tbsp coconut milk
  • 1 large egg
  • ¼ tsp coconut extract
  • 1 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 1 tsp lemon juice
  • 1 tbsp lemon zest

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp lemon juice
  • ½ tsp lemon zest


Lemon Coconut Donuts

  • Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
  • Combine the flour, sugar, baking powder and salt, set aside. Combine the coconut milk, egg, coconut extract, butter, oil, lemon juice, and lemon zest in a second bowl. Combine the dry ingredients into the wet ingredients, stir until just combined.
  • Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
  • Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack.
  • Let them cool on a wire rack before dipping in the glaze.

Lemon Glaze

  • Mix all the glaze ingredients together. You want the consistency to be somewhat thick.
  • After the donuts have cooled, dip each donut into a shallow bowl filled with the glaze, allowing the excess to fall off.
  • Place the donuts on a cooling rack with a cookie sheet underneath to catch the excess glaze.
  • Enjoy!
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 262kcal, Carbohydrates: 49g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 297mg, Potassium: 75mg, Fiber: 1g, Sugar: 32g, Vitamin A: 108IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 2mg
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