Frosted Lemon Coconut Donuts Recipe

Name: Frosted Lemon Coconut Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DONUTS:; 6 ounces, weight Whole Milk Ricotta Cheese (about 3/4 Cup) At Room Temp; 1 whole Egg, Room Temperature; 1 Tablespoon Melted Coconut Oil; 1/4 cups Honey; 1/2 teaspoons Grated Lemon Peel; 2 Tablespoons Lemon Juice; 3/4 cups Spelt Flour; 3 Tablespoons Unsweetened Shredded Coconut; 3/4 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Fine Grain Sea Salt; FOR THE COCONUT TOPPING:; 1/2 cups Unsweetened Flaked Coconut; FOR THE FROSTING:; 2-1/2 ounces, weight Whole Milk Ricotta Cheese (about 1/3 Cup) At Room Temp; 2 Tablespoons Coconut Butter (not Coconut Oil); 1 Tablespoon Honey; 1/2 teaspoons Grated Lemon Peel; 1/2 teaspoons Lemon Juice; 1/8 teaspoons Fine Grain Sea Salt; 2 teaspoons Almond Milk, Or As Needed (optional)

Servings: persons

FOR THE DONUTS:
6 ounces, weight Whole Milk Ricotta Cheese (about 3/4 Cup) At Room Temp
1 whole Egg, Room Temperature
1 Tablespoon Melted Coconut Oil
1/4 cups Honey
1/2 teaspoons Grated Lemon Peel
2 Tablespoons Lemon Juice
3/4 cups Spelt Flour
3 Tablespoons Unsweetened Shredded Coconut
3/4 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Fine Grain Sea Salt
FOR THE COCONUT TOPPING:
1/2 cups Unsweetened Flaked Coconut
FOR THE FROSTING:
2-1/2 ounces, weight Whole Milk Ricotta Cheese (about 1/3 Cup) At Room Temp
2 Tablespoons Coconut Butter (not Coconut Oil)
1 Tablespoon Honey
1/2 teaspoons Grated Lemon Peel
1/2 teaspoons Lemon Juice
1/8 teaspoons Fine Grain Sea Salt
2 teaspoons Almond Milk, Or As Needed (optional)

1
Preheat toaster oven to 400u00b0F and grease a 6-cavity donut pan.
2
For the donuts:
3
In a medium bowl and with a hand mixer, blend the ricotta cheese and egg until creamy. Beat in coconut oil, honey, lemon peel and lemon juice until well combined. Sprinkle flour, coconut, baking powder, baking soda and sea salt over lemon cheese mixture. Beat just until combined and no flour streaks remain.
4
Transfer batter to a sandwich bag and snip off a corner. Fill each donut pan cavity and bake at 400u00b0F for 10-12 minutes, turning pan halfway through bake time. Cool donuts in pan for 5 minutes then move to a rack to cool completely before frosting.
5
For the coconut topping:
6
Reduce heat to 325u00b0F, spread coconut on a baking sheet and bake coconut for 7-12 minutes, stirring occasionally until coconut is toasted. Transfer toasted coconut from pan to a paper towel or plate and cool completely before using.
7
For the frosting:
8
Use a hand mixer to beat together ricotta cheese and coconut butter until smooth and creamy (at least 2 minutes). Beat in honey, lemon peel, lemon juice and sea salt until thick and fluffy (another 1 or 2 minutes). If ricotta used is dry or frosting is too thick, beat in almond milk 1 teaspoon at a time until desired consistency is achieved. Spread frosting on cooled donuts, dip in toasted coconut and devour.
9
Note: For mini donuts, fill the pan cavities half full, otherwise you will lose the hole in the center. If you overfill the pan, you will end up with about 16 instead of 24 mini donuts. Reduce bake time to 8-10 minutes for mini donuts.

331

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: FOR THE DONUTS:, 6 ounces, weight Whole Milk Ricotta Cheese (about 3/4 Cup) At Room Temp, 1 whole Egg, Room Temperature, 1 Tablespoon Melted Coconut Oil, and more.

Yes, Frosted Lemon Coconut 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!

Frosted Lemon Coconut Donuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions