These Frosted Lemon Coconut Donuts are everything you want from a bakery donut but made in your toaster oven: light tender crumb, rich lemony frosting and topped with flaky toasted coconut.
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Have you ever encountered one of those “Oh I don’t really like sweets” people? They’re usually quite nice individuals but honestly I just can’t understand a lack of desire for any kind of sweet treat. But that’s probably because I’m a recovering junk food junkie married to a cookie monster 🙂
Not one to limit my love of delicious treats to just cookies I’m also crazy in ♥ with cake, donuts, and most of all FROSTING!!! That corner piece of cake with a giant frosting rose, yeah…that’s the one I want.
Since our Vegucation and decision to ditch certain sweeteners it’s been a big challenge adjusting to baking without my usual old-school ingredients. This recipe for Frosted Lemon Coconut Donuts was the first time I attempted a frosting free from powdered sugar.
Guys I won’t keep you in suspense…the frosting is dang good, like a bowl full of sweet and creamy lemon cheesecake!
To keep from devouring the entire bowl of frosting let’s whip up a batch of tender lemony coconut baked donuts to spread it on.
The donuts are light and moist from whipped ricotta cheese, egg and coconut oil. Shredded unsweetened coconut and spelt flour give them a nice crumb and fantastic texture.
Lastly, a touch of honey for sweetness and a heavy dose of lemon juice round out a delicious blend of bright flavors.
Okay now that we’ve got some tasty lemony donuts let’s whip together this superstar frosting.
The combination of whipped ricotta cheese, coconut butter, honey and lemon is just heaven on a spoon. Make sure to leave a little in the bowl for topping a stray graham cracker…I won’t tell 🙂
One thing I have noticed about using ricotta cheese in frosting is that quality counts.
With higher end (read less ingredients) whole milk ricotta the frosting turns out smooth and creamy. The times I have tried brands with thickeners in their ricotta (even organic) the frosting ends up a bit thicker. Which usually requires an extra teaspoon or two of almond milk to get really creamy.
Fear not though they were still yummy it was just a slight difference in consistency. Both of which taste fantastic topped with toasted coconut.
I’ve made these frosted bites of yum 5 times in two months! That’s saying a lot for a two person oatmeal-for-breakfast-household.
The last batch I baked in a mini donut pan for a certain special small-handed little guy (my nephew) whose visiting this this week.
If you decide to make the recipe in a mini donut pan only fill the pan halfway. Otherwise you will lose the donut hole in the center. It will also leave you with enough batter to make a second batch.
If you are heavy handed like me and can’t help but overfill the pan you’ll end up with about 16 mini donuts.
Big or little these Frosted Lemon Coconut Donuts have everything you want from a bakery donut: light tender crumb, rich lemony frosting and crispy toasted coconut. And you don’t even have to leave the house!
- (bring all cold ingredients to room temp)
- 6 ounces whole milk ricotta cheese (about 3/4 cup)
- 1 large egg
- 1 tablespoon melted coconut oil
- 1/4 cup honey
- 1/2 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 3/4 cup spelt flour
- 3 tablespoons unsweetened shredded coconut
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon finely ground sea salt
- (bring ricotta to room temp or it will harden the coconut butter)
- 2.5 ounces whole milk ricotta cheese (about 1/3 cup)
- 2 tablespoons coconut butter or coconut cream concentrate (not coconut oil)
- 1 tablespoon honey
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon lemon juice
- 1/8 teaspoon sea salt
- 1-2 teaspoons almond milk (optional – only needed depending on the dryness of ricotta used)
- 1/2 cup unsweetened coconut flakes
- Preheat toaster oven or oven to 400 F and grease a six cavity donut pan.
- In a medium bowl blend the ricotta cheese and egg using a hand mixer or stand mixer until creamy. Beat in the coconut oil, honey, lemon peel and lemon juice until well combined. Sprinkle flour, coconut, baking powder, baking soda and sea salt over lemon cheese mixture. Beat just until combined and no flour streaks remain.
- Transfer batter to a zip-top sandwich bag and snip off a corner of the bag. Fill each donut pan cavity and bake at 400 F for 10 to 12 minutes turning pan halfway through bake time. Cool donuts in pan for 5 minutes then move to a rack to cool completely before frosting.
- Reduce heat to 325 F, spread coconut on a baking sheet and bake coconut for 7 to 12 minutes stirring occasionally until coconut is toasted. Transfer toasted coconut from pan to a paper towel or plate and cool completely before using.
- To make the frosting use a hand mixer to beat together the ricotta cheese and coconut butter until creamy (at least 2 minutes). Beat in honey, lemon peel and sea salt until thick, creamy and fluffy (another 1 or 2 minutes). If ricotta used is dry or frosting is too thick beat in almond milk a teaspoon at a time until desired consistency is achieved. Spread frosting on cooled donuts, dip in toasted coconut and devour.
For mini donuts fill the pan cavities 1/2 full otherwise you will lose the hole in the center. If you overfill the pan you will end up with about 16 instead of 24 mini donuts. Reduce bake time to 8-10 minutes.
To freeze donuts, wrap frosted donuts in plastic wrap and place in a freezer safe bag. Toasted coconut will lose it's crispness when frozen, you may want to leave it off if you plan to freeze the donuts.
Nutritional Information is an estimate for 1 Frosted Large Donut.