Super citrus-y Glazed Lime Donuts with Toasted Coconut will have your puckering your lips and begging for more! All of the other donuts are green with envy!
Ever since I broke down and purchased a set of donut baking pans, I can’t stop thinking about making donuts. Truthfully, Dear Reader, I will try to find any excuse I can to whip up a batch, but I try not to do so. I figure if I can limit the donut making to special occasions only, I won’t feel so guilty for eating so many of them.
Believe it or not, these Glazed Lime Donuts with Toasted Coconut, were my attempt at baking donuts to celebrate St. Patrick’s Day. I wanted to make something green for my blog and I wanted to make something that not only looked green, but tasted green as well. (I know how that sounds – tasted green – but, hear me out.)
Almost every food you can find that’s green for St. Patrick’s Day, is usually just coloured with dye. Green beer, for instance, still tastes like beer. It doesn’t taste green! Cakes and cupcakes are usually coated with a bright green frosting, but again, they are just flavoured with vanilla or chocolate, but they don’t taste like anything that’s actually green.
So, there I was – probably standing on the subway on my way home from work, trying to avoid making eye contact with anyone – thinking about what food was actually green, tasted good, and would work well in a donut. Ding! The bell went off and it hit me – lime!
I get off the subway and make my way to the grocery store to buy limes. I bought maybe four or five and remembered when I got home that I wasn’t going to be baking for a few days from then. The limes wouldn’t be fresh enough to use if I waited. So, I used those up in my daily glass of diet coke and purchased a whole bag of limes from Costco. I had enough limes for a thousand donuts!
Whenever I bake donuts, I’m always surprised at how well they turn out in the end. I’m not a cake decorator by a long shot, but for some reason, I feel that I can manage the dunking of said donut into the glaze, and topping with sprinkles or candy.
When I was dunking these donuts into the glaze, and topping them with the toasted coconut, I thought that the green from the fresh lime zest wasn’t enough, so I decided to drizzle more glaze on top. I scooped a bit of the glaze into another bowl and added just a drop of green food colouring. Then, I poured it into a small Ziploc bag and cut a small hole in the corner. I drizzled the green on, but did so before the white glaze was set. The end result is a little messy and I’m not sure if I like it or not. All that matters though, is that these Glazed Lime Donuts with Toasted Coconut taste great and are green!
If you’d like to see some of my other donut recipes, you can take a look at my Pumpkin Spice Sour Cream Donuts or my Sour Cream Vanilla Glazed Donuts. You will note that I used pretty much the same recipe for all of my donuts. I basically switch out the flavourings to suit my needs at that time. When I first found this sour cream donut base, I knew it would be my go-to donut batter. It’s easy, delicious, and moist every single time. Why mess with a good thing?
So there you have it – a green food that tastes like something green. If you celebrate St. Patrick’s Day and you’re looking for more recipe inspiration, I encourage you to take a look at my Shamrock Nanaimo Squares, or my Colconnan recipe, which is an Irish mashed potato – one of my favourites!
We never really get into the big celebration of St. Patrick’s Day. In our neck of the woods, most of the celebrations revolve around drinking excessive amounts of green beer, and although I am 50% Irish, I never drink alcohol of any kind! In fact, I think many of us celebrate it not knowing why the day is so important. Well, St. Patrick’s Day commemorates Saint Patrick and the arrival of Christianity in Ireland. It also celebrates the heritage and culture of the Irish people.
Did you know that historically, any restrictions on eating and drinking alcohol were lifted on that particular day, which is why we are so encouraged to take part in alcohol consumption to this day? St. Patrick’s Day is considered an off-work holiday in Ireland and Newfoundland, as well as some parts of the British territories. It is also the most widely celebrated national festival than any other in the world. If that’s not a good enough reason to make these Glazed Lime Donuts with Toasted Coconut, then I don’t know what is!
Happy St. Patrick’s Day, Dear Reader!
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Glazed Lime Donuts with Toasted Coconut
For the Donuts
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 2 teaspoons lime juice
- 2 whole limes, zested
For the Icing
- 2 cups confectioner's sugar
- 3-4 teaspoons lime juice
- 2 whole limes, zested
For the Toasted Coconut
- 1 cup shredded coconut, sweetened
Preheat oven to 425 degrees. Lightly spray a 6-hole donut pan with cooking spray and set aside.
In a large bowl, use a hand-held mixer to blend together the milk, sour cream and eggs.
Next, beat in the butter, vegetable oil, 1 teaspoon of the lime zest, and lime juice.
Add the flour, baking powder, baking soda, and sugar. Beat into the wet ingredients.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool. Repeat until all batter is used.
While the donuts are cooling, add the coconut to a skillet and heat over medium-low heat, stirring consistently, until nicely browned. The coconut will burn quickly, do not leave unattended. Once the coconut is brown, pour into a bowl to prevent further browning from the hot skillet.
Next, whisk together the confectioner's sugar and lime juice until the icing is smooth and consistent. For a thicker icing, add more confectioner's sugar. For a thinner icing, add about 1/2 teaspoon of lime juice at a time.
Dip the donut, top side down, into the icing. Lightly shake the excess icing off the donut, or gently drag the iced part of the donut over the rim of the icing bowl. Place the donut, iced side up, back onto the wire cooling rack.
Sprinkle the toasted coconut over the top of each donut while the icing is still wet. Next, top with some fresh lime zest (optional). Allow donuts to sit until icing has hardened.
If you want to add a green drizzle on top, take a few tablespoons of the glaze and add a little drop of food colouring. Mix well and place in a Ziploc bag. Cut a small hole in the tip and drizzle the icing over the prepared donuts. I used Wilton Moss icing colour gel.
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