1 cup all-purpose flour (I used a gluten free all purpose flour)
6 tbsp sugar
1 tsp baking powder
1/2 tsp salt
6 tbsp coconut milk
1/4 tsp coconut extract
1 tbsp butter, melted
2 tbsp vegetable oil
1 tsp lemon juice
1 tbsp lemon zest
1 cup powdered sugar
1 tbsp milk
1 tsp lemon juice
1/2 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.
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.
If you have a sweet tooth, you’re in the right place! You’ll find indulgent desserts, quick and easy desserts to feed a crowd, plus healthier desserts to satisfy any craving! Married to my best friend, Ryan. Seeking Jesus each day. Cake fanatic. (Read More)
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