Baked Coconut Treats

Baked Coconut Treats


  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1-3 drops (subjective) OOOFlavors Coconut Flavoring
  • 1-3 drops (subjective) OOOFlavors Vanilla Flavoring
  • 1/2 cup white granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2-2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk, room temperature (I used unsweetened vanilla almond milk)


1. Preheat oven to 425º F. and spray two donut pans with baking spray (see note below if you only have one donut pan). Set aside.

2. In a large mixing bowl, add the softened butter, oil, white sugar, brown sugar and both flavorings (when using OOOFlavors, please note, it is subjective). Stir until all ingredients are thoroughly combined. Add the eggs one at a time into the sugar mixture, mixing the egg in completely before adding the second egg. Add the flour, salt, baking soda, baking powder and nutmeg into the bowl with the wet ingredients. Stir until mostly combined and then add the milk to the bowl. Stir until all ingredients are incorporated.

3. Use a spoon to fill the donut pan cavities with the batter, filling only two-thirds of the way full. Bake one pan at a time for 10-minutes. Once cool enough to handle, remove the donuts from the pan and let cool on a wire rack completely before frosting.

Kelly frosted the donuts with Nutella and sprinkled them with sprinkles. If you don't care for Nutella, top with a simple chocolate glaze or frosting. If you are a super-duper coconut lover, then top with toasted coconut!

If you only have one donut pan, wait until the pan has cooled after you remove the first batch of donuts, before you put batter in the pan and bake the last six donuts. Store donuts in an airtight container at room temperature. Donuts are best eaten the day of making them, but will last 2-3 days.

Makes 12 donuts

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