Chocolate Coconut Cream Donuts

Do you love chocolate and coconut? Do you like baking treats for breakfast on weekends? If yes, do I have a recipe for you.

These donuts are fantastic. I found them on another blog a few weeks ago and baked them using a donut pan that my boyfriend recently bought for me. I love baked donuts! They’re so easy to make and they’re like donut-shaped cakes.


  • I had a substantial amount of leftover frosting, the next time I make these I would probably half the frosting recipe.
  • I searched high and low for the coconut extract and ended up finding some in Fairway.
  • As you can guess, these pair well with a glass of milk 🙂

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From Baker By Nature.


  • For the Chocolate Coconut Donuts:
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, but adds a really nice flavor)
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons coconut oil (or unsalted butter), melted
  • 1/2 cup coconut milk (regular cow’s milk will work fine)
  • For the Coconut Cream Cheese Frosting:
  • 3 ounces cream cheese, VERY soft
  • 3 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon coconut extract
  • 1 and 1/2 cups confectioners’ sugar, sifted
  • 1-2 tablespoons coconut milk
  • 1 cup shredded coconut, toasted, for decorating


  1. For the Chocolate Coconut Donuts:
  2. Preheat oven to 350 degrees (F).
  3. Lightly grease a donut pan; set aside.
  4. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
  5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
  6. Allow doughnuts to cool a few minutes in the pan before transferring to a doughnut pan to cool completely.
  7. For the Coconut Cream Cheese Frosting:
  8. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla and coconut extracts on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add in the coconut milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
  9. To Toast the Coconut:
  10. Preheat the oven to 350 degrees. Spread coconut out in a single layer on a small baking sheet. Bake for 4-5 minutes, or until lightly golden brown. Cool before using.
  11. Assembly:
  12. Spread the frosting on top of each cooled donut then sprinkle with a few teaspoons of toasted coconut. Serve at once!