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Dark Chocolate & Orange Cake Donuts with Toasted Coconut

yield: 6 donuts

Special Equipment

  • a 6-cavity¬†donut pan
  • a pastry bag (or, use a Ziploc bag with a corner cut off)


For the Chocolate Cake Donuts:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup dark brown sugar, packed
  • 1 egg, at room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon Grand Marnier (or vanilla)

For the Toasted Coconut & Orange Topping

  • 1 cup coconut flakes
  • 1 cup confectioner's sugar, sifted
  • 1 tablespoon milk, at room temperature
  • 1/2 teaspoon Grand Marnier (or vanilla)


For the Chocolate Cake Donuts

  • Preheat the oven to 325 (F) and prepare your donut pan by apply a generous coating each donut cavity with non-stick cooking spray.
  • In a large bowl, whisk together 1 cup flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • In a small bowl, whisk together 1/2 cup buttermilk, 1/2 cup brown sugar, 1 egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
  • Add the liquid mixture (from step 3) to the flour mixture (from step 2), whisk until blended & smooth.
  • Spoon batter into your piping (or Ziploc) bag. Cut off the corner and squeeze the batter into the prepared donut pan, filling each cavity about 2/3 full. DO NOT OVERFILL.
  • Bake for about 13 minutes, or until the donuts spring back when lightly pressed.
  • Cool donuts in the pan on a wire rack for 3-5 minutes, then carefully turn out onto a wire rack to cool.

For the Toasted Coconut & Orange Topping

  • Toast 1 cup coconut flakes on the stovetop in a medium frying pan until lightly browned. Set aside to cool.
  • In a small bowl, stir together 1 cup confectioner's sugar, 1 tablespoon milk, and 1/2 teaspoon Grand Marnier until sugar is completely dissolved.
  • Use immediately to glaze donuts by dipping one half of the donut on the bowl. Sprinkle on cooled toasted coconut flakes immediately.


Adapted from Shutterbean