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Key Lime Coconut Donuts with white glaze, toasted coconut flakes, and fresh lime zest on brown parchment paper.
Daniel

Key Lime Coconut Donuts

Tropical baked donuts bursting with bright key lime and toasted coconut, finished with a tangy glaze that tastes like vacation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 0.5 cup unsweetened shredded coconut plus extra for topping
  • 0.5 cup buttermilk room temperature
  • 0.33 cup vegetable oil
  • 1 large egg room temperature
  • 3 tbsp key lime juice freshly squeezed, plus 1 tsp zest
  • 0.5 tsp vanilla extract
For the Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp key lime juice freshly squeezed
  • 1 tbsp unsalted butter melted

Equipment

  • Donut pan (2 standard 6-cavity pans)
  • Medium mixing bowls
  • Whisk
  • Pastry brush or spoon for glaze

Method
 

Prep
  1. Preheat oven to 350F. Lightly grease two 6-cavity donut pans with nonstick spray or butter. If you only have one pan, you will bake in two batches.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. Stir in the shredded coconut, breaking up any clumps with your fingers.
  3. In a medium bowl, whisk together buttermilk, oil, egg, key lime juice, lime zest, and vanilla until smooth. The mixture will look slightly curdled from the lime juice - this is normal.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula just until no dry flour remains. Do not overmix. Transfer batter to a piping bag or zip-top bag with the corner snipped, and pipe evenly into donut cavities, filling each about two-thirds full.
  5. Bake for 13-15 minutes until donuts spring back when lightly pressed and edges are just starting to turn golden. Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely before glazing.
  6. In a shallow bowl, whisk together powdered sugar, key lime juice, and melted butter until smooth and pourable. If too thick, add lime juice 1 teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time.
  7. Dip the top of each cooled donut into the glaze, letting excess drip off. Place back on the wire rack and immediately sprinkle with additional shredded coconut. Let glaze set for 15 minutes before serving.

Notes

Fresh key limes make a real difference here - they are more aromatic and tart than Persian limes. If you cannot find them, use regular lime juice but reduce by 1 tablespoon and add 1/2 teaspoon of lemon juice to brighten. These donuts are best the day they are made but keep covered at room temperature for up to 2 days. For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden before adding to the batter.