Glazed Lime Donuts with Toasted Coconut

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18 donuts
Calories: 250
Author: Lord Byron's Kitchen
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!
Print Recipe


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.


Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 95mg | Fiber: 0g | Sugar: 24g | Vitamin A: 160IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 1.1mg