Baked Toasted Coconut Donuts #whatsyourid

{This post is sponsored by International Delight}

Coconut flavored coffee creamer is added to white cake mix

and topped with toasted coconut to make the moistest  baked donuts ever!

If you love coconut, this donut is for you!  A perfectly sweet little cake for breakfast!

Toasted Coconut Donuts
Who doesn’t love donuts?  Our family devours them!  Every once in a while, I love surprising the kids with bakery donuts.  I don’t do this often however, because  I am arrogant and think homemade is better!  After all, the
 S’more Chocolate Donuts and the  Strawberry Donut Holes I make are pretty darn delicious!     Another reason we don’t do this often is I’m too lazy to change out of my pj’s to drive the 15 minutes to the nearest donut shop!
Toasted Coconut Donuts
When I do pick up a dozen donuts, the box will look exactly like this:  there will be 10 donuts with loads of sprinkles and then there will be two donuts with toasted coconut.  Those precious two are for my husband and myself.   And yes, I actually let my 3 kids eat the remaining 10 sugary and sprinkle-y donuts!  As I said, we don’t do this very often!  But I digress.  Back to the coconut donuts.  I fiercely love those coconut donuts!  They are lightly sweetened but also a little nutty  from the abundance of toasted coconut.   I love them so much, that I’m usually tempted to buy an extra one for me to eat in the car.  But then I think of my rear end, and thankfully that prevents me from buying more than necessary!
Toasted Coconut Donuts
I recently had a craving for those lovely coconut donuts.  But as usual, I really didn’t feel like going to get them.  Then the genius in me remembered I had International Delight Almond Joy Coffee Creamer  in my fridge beckoning me to create my own perfect breakfast treats!  To keep it simple, I used a boxed white cake mix, grabbed my donut pans and set out to recreate my favorite donut.
Toasted Coconut Donuts

You know what?  These are even better than the donut shop variety!  They were so moist and tender.  To me,  they were perfect little circular coconut cakes of heaven!  I added creamer to both the cake mix AND  to the glaze!  I topped each donut generously with toasted coconut for the ultimate coconut trifecta!  They actually tasted better the next day (if you can save some until then).   My son and I both ate two right away.   Then I ate two more when the kids weren’t looking.  Taste testing is a tough job…   Now I can safely certify that these are truly the best donuts you will ever eat!   My rear end be damned, I’m going to go eat two more!


Baked Toasted Coconut Donuts #whatsyourid
  • 1 box 18,25 oz white cake mix ( I used Pillsbury)
  • 1 cup butter, melted
  • 2 eggs
  • 1 cup Almond Joy flavored International Delight Creamer
  • For the glaze:
  • 2 cups powdered sugar
  • ½ cup Almond Joy International Delight Creamer
  • Topping:
  • 2 cups toasted coconut
  1. Preheat oven to 300. Arrange coconut on a baking sheet in a single layer. Toast in the oven for about 20-25 minutes, stirring every 5 minutes to prevent coconut from burning. Remove and let cool.
  2. To prepare donuts. Raise oven temperature to 350. In a bowl, combine eggs, melted butter and creamer. Stir in cake mix and whisk until there are no more lumps. Spray your donuts pan (s) with non stick spray. Fill cavities ¼ to ½ full. Bake for 13-15 minutes or until tops are just golden. Let donuts cool in pans for 5 minutes before removing to a cooling rack.
  3. To make glaze combine powdered sugar and creamer, stirring until smooth. Dip cooled donuts into glaze ( you may need more or less creamer depending on how thick you like your glaze). Dip tops of each donut into toasted coconut.
  4. Makes about 24 donuts.



I’ll be sharing this recipe with these sites as well as to Jam Hands and



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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

44 Responses

  1. Ok I can already taste these…they sound so amazing! And easy, too. My idea of perfection!

    • Thank you Cathy! I think my kids thought they were perfect!

  2. I LOVE coconut donuts! I REALLY need to get myself a donut pan soon. 😉

    • Yes, Carrie, you NEED a donut pan! It will change your life.

  3. I’m not sure I could pass up sprinkles for coconut. I think I would need both. Donuts are such a treat!! Love that you used cake mix for this. I pinned all your donuts! I’m having a major morning sweet tooth.

    • Both, I never thought of that! Yes, donuts ARE a huge treat and I never pass them up!

    • Toasted coconut is the best! Thanks Stephanie!

  4. what a great idea Tanya – I never would have thought to try coffee creamer

  5. I have not tried making my own doughnuts, but these look so good I just might! I love coconut, so these are right up my alley!

    • I love coconut too and homemade is so much better!

  6. Tanya, these look so delicious!!!! I love coconut, too. Thanks for sharing your recipe with us and pinning! Happy Sunday!

  7. I am on the hunt for a good donut for this weekend.. Found them.

  8. These look heavenly. I simply must make them so that I can confirm they are the best…

    • Haha, yes I need someone to confirm how good they taste!

  9. Ah, these look wonderful, Tanya! Pinning and sharing on Facebook! Stopping by from Lady Behind the Curtain this time…cause you know we are all linked up there! LOL

  10. Oh coconutty goodness, how I could eat you all up right now!!!

  11. I love coconut.. more than just about any other flavor out there. Topped on donuts, and I am SOLD!

    • Toasted coconut is the best! Thanks Holly!

  12. I know what you mean about donuts. Once I start eating them, I can’t stop. I am o glad you used the Almond Joy creamer, I love that stuff! Going to have to make these soon.

    • I love that creamer too. I could probably just skip the coffee!

  13. Catherine

    I don’t have a doughnut pan. Wondering if the mini bundt pans would work adjusting the time a tad????

    • I think it could work, I would just watch them in the oven carefully.

  14. […] the stuff!  Since that’s not exactly acceptable, I bake with it instead.  I’ve made donuts and now I’ve made french toast!  Ah, but not ordinary french toast.  This toast has […]

  15. […] that baking with coffee creamer yields some rather mouth-watering results!  I’ve made donuts, and french toast and today I made muffins.  Actually, I made chocolate muffins that remind me of […]

  16. Funny…as much as I didn’t like coconut as a kid, I always LOVED toasted coconut donuts! Great recipe, Tanya!

  17. […] Toasted Coconut Donuts from Lemons for Lulu Coconut Key Lime Bread from Blahnik Baker Chocolate Coconut Dessert from Roxana’s Home Baking Coconut Pudding Cake from Shugary Sweets […]

  18. […] because bigger is better right?   I topped my sugar cookie with white chocolate (my favorite) and toasted coconut (another favorite), then I broke it into pieces and called it Sugar Cookie Bark.  It had […]


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