Pina Colada Donuts

I have a ton of coconut recipes that I have been waning to try & I decided that I was going to make coconut cups filled with some kind of chocolatey caramely  goodness.
Then yesterday I really wanted doughnuts so I nixed the coconut cups and made
Pina Colada Doughnuts.
These doughnuts are packed full of pineapple and coconut flavor.
I really wanted to brush a little bit of dark rum over them before I glazed them, but I was taking them to my friend’s house for dessert and she has 2 little ones. They probably wouldn’t like me anymore if I brought doughnuts over and they couldn’t have any.
So I decided against it.
These were a big hit, even my friend who swears she hates coconut liked them. All 12 vanished quickly after dinner. Some may have vanish before dinner too:)

    ***Helpful hints****

  • Avoid a sticky mess by placing  wax paper under the rack to catch the glaze that dips from the doughnuts.
  • Sprinkle toasted coconut on each doughnut immediately after dipping in to glaze. Otherwise the coconut will not stick to the glaze.
  • When making the glaze use a wide, shallow bowl. This will make dipping easier.
The recipe I used is slightly adapted from Kitchen Meets Girl’s Cherry Coconut Donuts
Pina Colada Doughnuts

Rating: 51

Prep Time: 10 minutes

Cook Time: PT10-15M

Yield: 12 doughnuts

A light and fluffy pineapple coconut doughnut.


For the doughnuts

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup coconut milk

2 eggs, lightly beaten

1 teaspoon coconut extract

2 tablespoons butter, melted

1/4 cup vegetable oil

1 8-ounce can crushed pineapple drained. Keep the juice for the glaze.

For the glaze

1 1/2 cups powdered sugar

2 tablespoons coconut milk

3/4 teaspoon coconut extract

1 tablespoon pineapple juice

toasted coconut

2 tablespoons dark rum, optional


    For the Doughnuts
  1. Preheat oven to 325 degrees Spray doughnut pan with non-stick spray.
  2. In a large bowl whisk flour, sugar, baking powder & salt together.
  3. In an separate bowl whisk the coconut milk, egg, coconut extract, butter and oil together.
  4. Whisk the flour mixture into the wet ingredients until combined.
  5. Fold in the pineapple
  6. Spoon into doughnut pan until about 2/3 full
  7. Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool on wire rack for a few minutes before popping out of pan.
  9. Brush with dark rum before glazing, optional
  10. For the Glaze:
  11. In a small bowl whisk the powdered sugar, coconut milk, coconut extract & pineapple juice juice together.
  12. Dip tops of doughnuts into the glaze
  13. Top with toasted coconut.