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Three baked toasted coconut red velvet donuts in a row on a silver serving tray
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5 from 3 votes

Baked Toasted Coconut Red Velvet Donuts

 "Baked" Toasted Coconut Red Velvet Donuts ~ Easy donuts made with a Red Velvet Cake Mix and topped with Cream Cheese Frosting and Toasted Coconut!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6 donuts
Calories: 439kcal
Author: Julie Evink


  • 1 1/3 cup Red Velvet dry cake mix
  • 1/3 cup buttermilk
  • 1 tablespoon oil
  • 1 egg beaten
  • 1/4 c. toasted sweetened coconut


  • 2 Tbsp butter softened
  • 2 oz cream cheese softened
  • 1 c. powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees.
  • Spray a donut pan with non stick cooking spray.
  • In a mixing bowl combine the cake mix, buttermilk, oil and egg. Mixed until combined. Spoon batter into a ziplock bag. Cut the tip off the bag and pipe into donut pan dividing evenly between all six donut forms.
  • Bake for 10 minutes or until donuts spring back when pressed. Cool. Remove from donut pan.
  • For frosting cream together butter and cream cheese until smooth. Mix in vanilla extract. Slowly add powdered sugar and mix until combined. Spread over donuts. Top with toasted coconut.


Serving: 1 | Calories: 439kcal | Carbohydrates: 62g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 313mg | Potassium: 182mg | Fiber: 2g | Sugar: 50g | Vitamin A: 305IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1.7mg