Baked Raspberry Coconut Donuts featuring tart fresh raspberries, shredded coconut, whole grain flour, and a decadent coconut butter raspberry glaze. Nom Nom!
As a kid, I wasn’t much of a Ho-Ho or Twinkie fan. Nope, in our house, it was all about the zingers. Especially the raspberry ones.
Even now when I’m at the grocery store, those coconut-covered snack cakes are always calling my name. So I set out to make a healthier baked donut version.
Here’s a quick rundown of the recipe:
- Instead of an overly-sweet “cream filling”, these donuts are stuffed with chunks of fresh raspberries.
- The wholesome donut “cake” is a combination of tangy buttermilk, white whole wheat flour, and unsweetened shredded coconut.
- Lastly, we’re dipping these baked donuts in a rich coconut butter raspberry glaze and covering them with more shredded coconut!
Baking donuts means no pot of oil to mess. Even though they won’t have that distinct crispy crust, they will have a tender cakey texture and moist crumb.
4 Things To Love About Baked Donuts
- They’re super simple. Wet ingredients, dry ingredients, mix and bake
- You can make them sweet → Baked Buttermilk Donuts
- Or savory → Cheddar Sriracha Cornbread Donuts
- You don’t have to leave the house to surprise someone with a fresh donut
- Glaze, Glaze and more Glaze. Oh, just let me lick the spoon already!
Okay, #5 really applies to any donut or doughnut, especially these Cinnamon Glazed Whole Wheat Mini Pumpkin Donuts.
Hungry yet? Grab your donut pan and let’s get to baking up some Raspberry Coconut Donuts.
Then we can quickly move on to the eating phase!
FOR THE BAKED DONUTS:
- 3/4 cup White Whole Wheat Flour
- 1/4 cup Unsweetened Finely Shredded Coconut
- 1/4 cup plus 1 tablespoon Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Fine Sea Salt
- 1 large Egg
- 1/3 cup Low-Fat Buttermilk, (*see note)
- 2 tablespoons Oil (*see note)
- 1 teaspoon Vanilla Extract
- 1/3 cup Fresh Raspberries, rinsed, dried, and chopped into quarters (about 12 small whole raspberries)
FOR THE GLAZE & TOPPING:
- 2 tablespoons raspberry preserves or jam
- 2 tablespoons coconut butter, stirrable (not coconut oil)
- 2 to 3 tablespoons milk or non-dairy milk, at room temperature
- 1/2 cup finely shredded unsweetened coconut
Make The Donuts
- Adjust cooking rack to the middle position and preheat your oven to 400°F. If using a toaster oven select the BAKE setting.
- Spray a donut pan with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, coconut, sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together the egg, buttermilk, oil, and vanilla.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir just until combined and no flour streaks remain.
- Transfer the batter to a zip-top sandwich bag and snip off a corner of the bag.
- Fill each donut pan cavity 1/3 of the way full. Top batter with the chopped raspberries. Cover raspberries with the remaining donut batter and use the back of a spoon to smooth it into an even layer.
- Bake until the tops are springy when pressed and a toothpick inserted into the donuts comes out clean, about 8 to 11 minutes.
- Cool donuts in the pan for 5 minutes before transferring to a wire rack to finish cooling completely.
Prep The Glaze
- In a bowl large enough to fit a donut, whisk together the raspberry jam and coconut butter.
- Stir in the milk, one teaspoon at a time, until the desired consistency is achieved. You want the glaze thin enough that you don’t need a knife to spread it but thick enough that it will not drip off the donut.
- Place the shredded coconut in a shallow bowl.
- Dip one side of a donut into the glaze and then into the coconut.
- Place the non-glazed side on a cooling rack and repeat with the remaining donuts.
- Let the donuts sit until the glaze has set enough to handle, about 10 to 15 minutes.
The glaze will not harden, it will remain soft but should not be sticky.
Sugar - Coconut sugar or granulated sugar both work in this recipe.
To Make a Buttermilk Substitute, whisk together 1/3 cup milk with 3/4 teaspoon apple cider vinegar or lemon juice. Let sit for 5 minutes and stir once more before using it in place of the buttermilk.
Oil Options - We’ve made these donuts using canola oil, avocado oil, and coconut oil. If you use coconut oil make sure all of the other ingredients are at room temperature otherwise the oil will harden and clump in the batter.
Topping Alternative - If you don’t have coconut butter, spread the donuts with the preserves and dip in the shredded coconut. Even just the preserves on their own make a sweet and tasty topping.
Nutrition Information:Yield: 6 Serving Size: 1 Glazed Donut
Amount Per Serving: Calories: 228Total Fat: 12.7gSaturated Fat: 9.4gCholesterol: 42.2mgSodium: 217mgCarbohydrates: 26.3gFiber: 2.8gSugar: 12.8gProtein: 4.1g