Lime Glazed Coconut Donuts

Yes, you read that right. I’m coming at you with another donut recipe, the second in a row (find my Spicy Hot Chocolate Donuts under the “blog post” section). But there’s just something about mini donuts that make them so much fun to bake – and to eat.

In all seriousness, these lime glazed coconut donuts are really about making summer last just one more week. The zesty glaze compliments perfectly the sweet and light taste of the coconut. These are adorable, and they’re a great way to commemorate the end of another incredible summer.

Alright, I’ll admit it; I just wasn’t ready to make autumn and back to school posts yet. But come back next week and I promise I’ll be in full-on fall mode. In the meantime, I hope you enjoy these little pastries filled with summer nostalgia.

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Lime Glazed Coconut Donuts

Light and airy coconut donuts with a citrusy lime glaze, topped with fresh lime zest.

Ingredients:

• ¾ cup flour
• 1/3 cup shredded coconut, unsweetened
• ½ tsp baking powder
• ½ tsp salt
• 2 ½ tbs butter at room temperature
• 1/3 cup sugar
• 1  egg
• 1 tsp vanilla
• 2/3 cup plain yogourt

For the glaze:

• ½ cup powdered sugar
• Juice of 1 lime
• 2 drops of green food coloring
• Rind of 2 limes
  

1. Preheat the oven to 350˚F and grease an anti adhesive donut pan.
2. Toss together the flour, coconut, baking powder and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Whisk in the egg, followed by the vanilla.
4. Whisk in the buttermilk.
5. Add the dry ingredients and blend well.
6. Pour the batter into a piping bag and fill each cavity of the prepared donut pan.
7. Bake for about 10 minutes.
8. Pop the donuts out of the pan and set on a cooling rack.
9. Once the donuts are completely cooled, in a small bowl, mix the powdered sugar with the lime juice.
10. Add the food coloring and mix.
11. Dip the top part of each donut in the glaze. Immediately sprinkle with a little bit of lime zest.
12. Spread the donuts on a cooling rack again to let the glaze set.
13. Enjoy on the last warm summer night.
    

*Gives about 36 mini donuts.

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Extra tips:

• You don’t necessarily have to grease the donut pan between each batch. I only grease it once at the beginning, and simply make sure that I’m using an anti adhesive pan.
• If you don’t have a piping bag, no worries. You can simply pour the batter into a small Ziploc bag and cut a bottom corner (be careful not to cut it too much).
• Like in my last post, this recipe is designed to make mini donuts, but you can use the exact same recipe and use a normal-sized donut pan. Just be aware that larger donuts will take more time to cook.
• It’s really important to let to donuts cool completely before dipping them in the glaze. Otherwise, the heat remaining in the donuts will melt the glaze, making it extremely runny.
  

I made these donuts as a farewell to the summer of 2019. I hope that you all had a great summer and I hope that you’re excited for sweater weather. If you make this recipe, don’t forget to use the hashtag #teaandmascara and leave a comment down below!

I’ll see you next week (in a cozy shirt with a pumpkin spice latte).

Much love,