Imagine biting into a light, fluffy donut bursting with bright lemon flavor and tropical coconut undertones - a sunshine-inspired breakfast that transforms an ordinary morning into an extraordinary culinary experience. These Baked Coconut Lemon Donuts are not just a recipe; they're a delightful journey of zesty and sweet sensations that will transport you to a beachside paradise with every single bite. Perfect for weekend brunches, afternoon tea, or when you simply need a mood-lifting treat, these donuts promise to be your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cavity donut pan thoroughly with non-stick cooking spray or butter to ensure easy removal.
- In a large mixing bowl, combine the all-purpose flour, shredded coconut, granulated sugar, baking powder, and salt. Whisk together until all dry ingredients are evenly distributed.
- In a separate medium bowl, mix the milk, vegetable oil, lemon zest, and lemon juice. Whisk these wet ingredients until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined, being careful not to overmix. The batter should be smooth with no visible flour streaks.
- Transfer the batter to a piping bag or a large zip-top bag with a corner cut off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean and the edges are lightly golden brown.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove them and transfer to a wire rack to cool completely.
- For the lemon glaze, whisk together powdered sugar and lemon juice in a shallow bowl until smooth and no lumps remain.
- Once donuts are completely cool, dip the top of each donut into the lemon glaze, allowing excess to drip off. Sprinkle additional shredded coconut on top if desired.
- Let the glaze set for 10-15 minutes before serving. Donuts are best enjoyed fresh on the day they are made.
Tips
- Always use fresh lemon zest for the most vibrant citrus flavor - the oils in fresh zest make a significant difference.
- Don't overmix the batter; stop mixing as soon as the dry and wet ingredients are just combined to keep the donuts tender.
- Use a piping bag or zip-top bag for even, professional-looking donut fills.
- Let donuts cool completely before glazing to prevent the glaze from sliding off.
- For extra texture, toast the shredded coconut lightly before adding to the batter or as a topping.
- Store donuts in an airtight container and consume within 1-2 days for maximum freshness.
- For a dairy-free version, substitute milk with almond or coconut milk.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 5mg
