Dark Chocolate Coconut Mocha Donuts Recipe

Name: Dark Chocolate Coconut Mocha Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DONUTS:; 1 cup All Purpose Flour Or Bisquick (I Used Gluten-free Bisquick); 1/4 cups Dark Chocolate Cocoa Powder; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/3 cups Brown Sugar; 1/2 cups Milk; 1/2 cups Sour Cream; 1 whole Egg, Beaten; 1 Tablespoon Hot Water; 1 Tablespoon Instant Coffee Powder; FOR THE GLAZE:; 1-1/4 cup Powdered Sugar; 3 Tablespoons Dark Chocolate Cocoa Powder; 3 Tablespoons Milk; 2 teaspoons Coconut Extract; 1/2 cups Coconut, Toasted, For Coating

Servings: persons

FOR THE DONUTS:
1 cup All Purpose Flour Or Bisquick (I Used Gluten-free Bisquick)
1/4 cups Dark Chocolate Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/3 cups Brown Sugar
1/2 cups Milk
1/2 cups Sour Cream
1 whole Egg, Beaten
1 Tablespoon Hot Water
1 Tablespoon Instant Coffee Powder
FOR THE GLAZE:
1-1/4 cup Powdered Sugar
3 Tablespoons Dark Chocolate Cocoa Powder
3 Tablespoons Milk
2 teaspoons Coconut Extract
1/2 cups Coconut, Toasted, For Coating

1
Preheat oven to 325u00b0F.
2
For the donuts, in a large mixing bowl, combine flour, cocoa powder, baking powder, salt, and sugar until thoroughly combined. Add milk, sour cream, and beaten egg.
3
In a small bowl or cup, combine the hot water with the instant coffee powder until dissolved. Pour coffee into donut batter and mix well.
4
Spray a standard size donut pan (or two, recipe makes 9) with cooking oil and spoon batter into donut molds. Bake donuts for 12 minutes then remove pan from oven. Carefully remove donuts from pan and let them cool on a wire rack.
5
While donuts are cooling, prepare the glaze. Combine the powdered sugar, cocoa powder, milk, and coconut extract until a thick glaze forms.
6
Turn the broiler on your oven to low. Pour shredded coconut into a single layer on a baking sheet. Toast coconut until lightly brown; this will take about 1 minute. Watch closely so it does not burn.
7
Dunk cooled donuts in chocolate glaze and then dip in toasted coconut.
8
Note: There is enough glaze to double dunk your donuts or to completely coat with glaze. Donuts will need to be stored in the fridge.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE DONUTS:, 1 cup All Purpose Flour Or Bisquick (I Used Gluten-free Bisquick), 1/4 cups Dark Chocolate Cocoa Powder, 1 teaspoon Baking Powder, and more.

Yes, Dark Chocolate Coconut Mocha Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Coconut Mocha Donuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions