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Coconut Cream Pie Donuts #Brunchweek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

A solid donut recipe, these Coconut Cream Pie Donuts are the whole kit & kaboodle in breakfast and brunch form. Sweet & a tad savory, they’re the best of both worlds.

Coconut Cream Pie Donuts 

Welcome to #BrunchWeek 2018. We’ve got almost 40 bloggers coming together to bring you some of the yummiest, most thought out brunch recipes ever in one single blog hop. 

Check back over the course of this week to check out all the nummies everyone’s bringing to this week long party.

Coconut Cream Pie Donuts

Also, don’t forget to enter the giveaway at the bottom of the post. There are some totally awesome prizes from some equally awesome companies.

Don’t miss out!

Seriously, I’m even jealous of the potential winner- whoever it is is gonna score big time.

Coconut Cream Pie Donuts

Back to the main event, well arguably not the main event since that’s this whole week, but back to today’s regularly scheduled program- which is an awesome recipe for Coconut Cream Pie Donuts.

Light & fluffy, airy donuts- these take on the flavors of one of your favorite desserts. With a light coconut flavored glaze and a sprinkled with a shredded coconut crumb topping, these donuts brings dessert and introduces it to the breakfast or brunch table.

Coconut Cream Pie Donuts

A grab & go version of a classic Southern treat, these Coconut Cream Pie Donuts let you have your coconut cream pie (or cake) and eat it too. 

You can’t ask for more when it comes to a generous dessert, you especially can’t ask for more when it comes to flavor. LorAnn’s emulsions are better than extracts and they will take your baking game to the next level. Make the switch now!

Coconut Cream Pie Donuts

Coconut Cream Pie Donuts

The flavors you love in your favorite dessert, but in yummy coconut donut form with a creamy glaze and shredded coconut topping.
5 from 3 votes
Print Pin Rate
Servings: 10


For The Donuts

  • 2 tbsp Cabot Creamery butter, softened
  • 1/2 cup Dixie Crystal's granulated sugar
  • 1 tsp LorAnn Vanilla emulsion
  • 1/2 tsp LorAnn Coconut emulsion
  • 1 large Eggland's Best egg
  • 2/3 cup sour cream
  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • canola oil, for frying

For The Glaze

  • 2 1/2 cups Dixie Crystal's powdered sugar
  • 1 tsp corn syrup
  • 1/2 tsp LorAnn Vanilla emulsion
  • 1/2 tsp LorAnn Coconut emulsion
  • 1/8 tsp salt
  • 2 cups sweetened flaked coconut


To Make The Donuts

  • In a large mixing bowl, beat together butter, sugar, and extracts until creamed and evenly combined. Beat in the egg, until evenly combined. Now the sour cream, again until evenly combined.
  • In a separate, large mixing bowl, add the flour, baking powder, and salt.
  • With the mixer on low speed, slowly add the flour mixture, a little at a time, and mix in until evenly combined- the dough will be slightly sticky. Wrap and seal the dough in plastic wrap. Refrigerate for 30 minutes.
  • Lightly flour a flat work surface. Roll the dough out and knead it 3-4 times. Roll the dough out to 1/2 inch thickness. Use a donut cutter to cut donuts. Re-rolling the scraps as necessary.
  • Fill a dutch oven halfway with oil, and heat over medium heat until a thermometer registers 350 degrees.  Cook the donuts in batches of 4-5, about 1 1/2 minutes per side, Remove the cooked donuts to paper towels, to drain completely. Let the donuts cool to room temperature.

To Make The Glaze

  • In a small bowl, whisk together the powdered sugar, water, corn syrup, emulsions, and salt until the mixture's completely combined and smooth.
  • Dip the top half of the donuts in the glaze, Then dip them in shredded coconut. Set them on a wire rack to cool and set completely. 
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar


Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at to shop, learn, and discover new recipe ideas.



Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.


Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?


Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.



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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.


BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.

Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


5 from 3 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    Deviled Eggs with Capers, Cucumber, and Red Onions. My husband and I do brunch as often as possible!

  2. 5 stars
    Yes, donuts can not be called a useful meal. But what they are sooo delicious! 🙂 I’m a greatest fan of donuts and coconut, so I can safely say that now I’m going to cook this yummy! Thanks for the recipe!