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One of the best baking investments I’ve made are a couple of doughnut baking tins! They are such a worthwhile investment as they can be used for whatever flavoured doughnut you like and saves a lot of mess by dismissing the need to fry the goodies. Not to mention it also makes what can be quite an unhealthy treat into a somewhat less naughty one!

These coconut doughnuts are absolutely delicious and so easy to transform into new flavours. Although the recipe calls for coconut extract to be added to the batter and icing, feel free to substitute with vanilla bean paste or almond extract for a completely different doughnut! It’s also simple to swap the toasted coconut with other toppings such as chocolate shavings or chopped nuts and voila, a new doughnut can be born!

Serves: 18

  • 2 cups white spelt flour
  • 2/3 cup white caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 50g unsalted butter, melted and cooled
  • 2 eggs, at room temperature, lightly beaten
  • ½ cup milk
  • 1 teaspoon coconut extract
  • 2 cups icing sugar mixture
  • 3 tablespoons milk
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla bean paste
  • ¼ cup toasted coconut flakes, to decorate


  1. Preheat the oven to 170 degrees Celsius for a fan forced oven. Lightly spray two doughnut pans and set aside.

  2. Mix the flour, sugar, baking powder, salt and cardamom in a large bowl and set aside.

  3. In a medium bowl or jug, place the butter, eggs, milk and coconut extract and whisk to combine.

  4. Add the wet ingredients to the dry ingredients and stir together until just combined. Transfer the mixture to a large zip lock bag, cut a corner of the bag and pipe the mixture into the doughnut pans making sure you don’t fill any more than about 2/3 of each mould. If you do overfill each section the mixture will rise too much and you won’t have a hole in your doughnuts!

  5. Place in the oven and bake for 10-12 minutes or until a toothpick inserted into a doughnut comes out clean. Take the doughnuts out of the pan and allow to cool completely on a wire rack.

  6. While waiting for the doughnuts to cool, make the glaze. Mix the icing sugar mixture, milk and coconut extract together in a small bowl. If you would like your glaze a little thinner, feel free to add more milk, about ½ teaspoon at a time, until you receive the desired texture. Dip one side of the doughnuts into the glaze once cooled and top with the toasted coconut flakes. Repeat with the remaining doughnuts.