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5 from 2 votes

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.
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.