Red Velvet Coconut Doughnuts

Red Velvet Doughnuts Final 3{Giveaway time! Have you entered yet?}

Confession: the first time I tried a Red Velvet cupcake was last December when I was in New York City for my Good Morning America appearance. After I was done filming at the show, I walked the streets of the city and randomly came across Magnolia’s Bakery. I picked up 4 cupcakes {because they’re pricey little devils} got them boxed up and left for the airport. By the time I landed in Portland, it was 11, by the time we got home it was 12 and by the time I got to sleep it was 1 {am}. I was exhausted. Then I woke up the next morning and remembered that I brought home cupcakes from NYC! How posh am I?

That morning I taste tested all 4 for breakfast and fell head over heels in love with the red velvet cupcake. It was a groundbreaking discovery.

Why I’ve never posted a red velvet cake recipe until now, I’ll never know. But this cake recipe is so amazingly moist and tender. Not quite Magnolia Bakery status, but pretty darn close. AND, this coconut cream cheese frosting is incredible! I ate it with a spoon!!—>seriously. The frosting takes it over the top into slap yo’ momma {except she lives 800 miles away} territory.

Drop everything and make this in the closest available pan: 9×13, sheet tray, muffin tin, mini muffin tin, doughnut pan, it doesn’t matter. The results will be the same!

Warning–> you MUST like coconut.

P.S.–> you must NOT be afraid to use copious amounts of red food coloring.

Trust the Lauren.

These really ARE good for you! And by you I mean your thunder thighs.

Here are your ingredients. Let’s just pretend I got the red food coloring in there too. That’s kind of important for RED velvet anything.

Start making the doughnuts by mixing all the dry ingredients together in a stand mixer.
Doughnuts dry ingredientsNext, measure out all your wet ingredients. I started off with milk and oil in this measuring cup and added in a little vinegar, vanilla and coconut extract. {I like to do mine in a liquid measuring cup. This OXO one is the bomb! You can just look down into the cup to see the measurements. Genius!}
Doughnuts wet ingredientsThen add in the egg and red food coloring.
Doughnuts wet ingredients 2Hellllllooooo wet ingredients. How are you?
Red Velvet Doughnuts 8Stir these all together and slowly pour into the bowl of dry ingredients while the mixer is on low.
Red Velvet Doughnuts 10Scrape the sides and mix again briefly until just combined and the batter is smooth like so! Doesn’t this make you want to drink cake batter? Wait. Did I just say that?
Red Velvet Doughnuts 11Pour this batter into cupcakes liners, mini muffin tins or this handy dandy doughnut pan from Wilton. As you can tell, I was VERY neat about it.
Red Velvet Doughnuts 12After a few minutes in a 350 degree oven, they will come out looking like purdy little doughnuts. Leave them in the pan a few minutes before popping them out. Let them cool completely before adding the frosting!
Red Velvet Doughnuts bakedOh….about that frosting…I have no photos of that whole process because I was seriously running out of sunlight. Sorry!! {Curse you daylight savings!!} But it’s a simple recipe for coconut cream cheese frosting that is absolutely divine. Just whip everything together and that’s pretty much it. Frost the tops of the doughnuts and top them with some coconut flakes. I used some from Bob’s Red Mill cause they’re much prettier than the shredded kind. And, I love Bob’s Red Mill. Me and Bob go way back.

Moral of the story: make these, eat these. They are AMAZING! 🙂

Red Velvet Doughnuts Final 4Products used in this recipe:

Bob’s Red Mill Unsweetened Coconut
Scharffen Berger Unsweetened Cocoa Powder
Wilton Doughnut Pan
KitchenAid 7-qt. Stand Mixer
OXO liquid and dry measuring cups, spoons, spatula, pop top containers
Beanilla Vanilla Extract
Le Creuset Spatula


Red Velvet Coconut Doughnuts

Yield: 12


  • 1 1/4 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 teaspoon white vinegar
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 egg
  • 1 1/2 teaspoons liquid red food coloring
  • 8 oz. softened cream cheese
  • 1/2 cup softened butter
  • 1 lb. powdered sugar
  • 1 tablespoon milk {give or take a splash}
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • Bob's Red Mill Unsweetened Coconut, for garnish


  1. Preheat oven to 350 degrees. Grease 2 doughnut pans with non stick cooking spray and set aside.
  2. In a large stand mixer bowl, combine all dry ingredients on low speed. In a liquid measuring cup pour all wet ingredients and whisk to combine. With the mixer on low speed, slowly pour the wet ingredients into the dry. Scrape sides and mix again until smooth batter forms. Pour into greased doughnut pans until they are 2/3 full and bake 7-10 minutes. Remove from oven, cool 5 minutes then remove to cooling rack.
  3. While the doughnuts cool, whip cream cheese and butter together. Stir in powdered sugar and extracts. With mixer on low, stream in milk until desired consistency is reached. Scrape sides and whip again. Spread frosting over top each doughnut and sprinkle with coconut. Serve.

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  1. Donuts are my newest obsession, seriously! These look fabulous! Can’t wait to give these a try!

  2. red velvet is my fav fav FAVORITE..ugh, you’re killing me here — i wish i could drop everything at work and rush home to make these!! awesome, lauren! the coconut mixed in sounds great!!

  3. I could red velvet my face all over these pigeons.

  4. I should probably confess that I don’t think I’ve ever eaten red velvet anything…I’ve seen it hanging around but I’ve never tried it myself. I should definitely try it though because these doughnuts look epic.

  5. Obviously we were thinking the same thing about making Donuts! 😀

    Yours look amazing!

  6. Yesss, I’m so glad you made a stop at Magnolia Bakery while you were in New York! I could totally eat their buttercream with a spoon. No joke.

  7. These sound great! Definitely going to have to try them sometime. I’ve been lusting after that donut pan 😛

  8. lovin’ the recipe and Ive been in love with donut making for the past few months…they are so much easier than i ever thought!

    and you were on GMA??!! that is soooo cool!

    beautiful pics, too! what kind of camera/lens/editing program do you use?

    • I use a Canon Rebel XSi with a 50mm 1.8f lens. I edit with photoshop elements sometimes but usually I just use iphoto for little tweaks.

  9. I love anything red velvet. Also I have never seen a pan line this! Will have to buy one and try this!

  10. I do like coconut. I’m okay with a lot of red food coloring. I do trust the Lauren. Guess I’m all set to make these!

  11. Look at how you [almost] incorporated all your 12 days prizes into a recipe! You’re so impressive.

    The first time I had red velvet cake was when I made it in high school for my Arts & Cultures class. We had a Soul Food day and it was epic. So was the red velvet cake. My teacher even plugged it and the recipe in the newspaper article they wrote about this new class. The traditional icing for red velvet is pretty different, but really, really good.

  12. I just got a doughnut pan from Amazon and I’ve been looking for something to try. Just found it! Boy #3 is a HUGE red velvet fan and and coconut fanatic so I’m all over this. Thanks Lauren 🙂

  13. haha neatness is optional 🙂 These sound so freaking yummy! I can’t wait to impress my friends with these 🙂

  14. personally, i think your recipe is better than Magnolia. Although I do like Magnolia, they make most of their cupcakes with butter. The Red Velvet needs to be made with oil… it’s a Southern delicacy. I first saw the doughnut version on Jess’s blog, on how sweet eats, they look amazing. Now I need to buy me a doughnut baking tray. 🙂 Gorgeous!

  15. I think I died and went to heaven……sighhhhhhhhhhhhhh

  16. Wow didn’t know they had a doughnut pan. I need to pick one up. I’m not a fan of frying stuff but if I bake, it means its healthier so I can eat more. I love red velvet anything and this looks absolutely delicious 🙂

  17. love donuts any kind any flavor Just LOVE EM ALL 😀

  18. mmm these look freakin awesome. i loooove red velvet & the combination with the coconut is definitely a winner!

  19. These are so pretty and festive! Love them!

  20. These would be so pretty for Valentine’s day! I’m liking the addition of coconut – adds a whole new level of addictiveness!

  21. This is the first time I’ve ever seen you’re blog and I have to tell you, you are cute as a button and I love the way you write! Happy to have found you, – Kale

  22. Oh dear, I said “you’re blog” but I meant “your blog”. I promise I can spell. (Usually.)

  23. Wow…they look absolutely delicious!! Mouthwatering pics!!

  24. I love coconut and I love the vibrant red color ( and mind you, not just on lipstick…) I am not wasting precious time, I am gonna whip a batch right now. I’ll go for the cupcake versions, my donut pan has gone somewhere ( i hope it gets back in one piece)
    Thanks for sharing! Love your recipe!

  25. I recently acquired a love for coconut. I will take you advice and make these asap! Thanks for the wonderful recipe 🙂

  26. OXO is one of my favorites in the kitchen. I’m so glad they add such links as yours to yummy recipes on their Facebook page! I really want to try these now.

  27. I had the hardest time getting into the Red Velvet craze because I was too busy trying to “figure it out”. There was some draw and allure to RV that I couldn’t put my finger on and it was to the point of driving me insane. What was it that made it so epic? I’ll never know, I gave up trying to figure it out – now I just enjoy the living day lights out of it! These. will. Be. Made.
    (Good thing I work for Wilton and have a few bucks to use on this cupcake pan!)

  28. I can’t believe I am finding your site for the first time today. LOVE all of your recipes, thanks for the great inspiration 🙂
    xo K

  29. looks like a great recipe, but where is the actual ingredients list (measurements) and directions?

  30. Love these, I make them into
    Mini cupcakes all the time, thanks for a great recipe 🙂



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