I promise I’m not trying to make you sip your breakfast, but these baked pina colada donuts somehow taste like a tiny tropical vacation you can eat with your hands. I once tried to eat one while answering emails and ended up with sticky pineapple glaze on my keyboard — worth it. These donuts go fluffy and tender inside, with a faint coconut chew and a bright burst of pineapple glaze that smells like sunscreen and sand (in the best way). They bake fast, don’t require frying, and use pantry-friendly ingredients like canned pineapple and shredded coconut. If you love sunshine in pastry form, we’re about to become best friends. Also: yes, rum extract is optional but highly encouraged.
Quick Facts
- Yield: Serves 6 (makes 12 donuts)
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
These are baked, not fried, so you get airy, cake-like donuts without the oil splatter. They balance tropical sweetness from pineapple with nutty, toasty notes from shredded coconut, and the bright glaze finishes them with a glossy, sticky pop. They look impressive at brunch but come together like a weeknight treat — it’s so easy even your oven can’t mess it up. Trust me, the kitchen smells like a tiki bar and everyone will ask for the recipe.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/4 cup plain Greek yogurt (or sour cream)
- 1/4 cup unsalted butter, melted and slightly cooled (or use oil — see FAQ)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp rum extract (optional, but it brings the vibe)
- 3/4 cup finely chopped canned pineapple, drained well
- 1/3 cup sweetened shredded coconut (plus extra for topping)
For the Glaze / Garnish (if applicable):
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp pineapple juice (from the can) or milk
- 1 tsp lemon juice (brightens the glaze)
- Optional: a pinch of salt and extra shredded coconut or toasted coconut flakes for sprinkling
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 12-cup donut pan lightly. In a bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. I like to sift the powdered flour quickly to avoid lumps — the batter stays airy and the donuts bake up tender. The kitchen will start to smell faintly sweet already, and that’s my cue to smile.
Step 2:
In another bowl, whisk 2 eggs with 1/2 cup milk, 1/4 cup Greek yogurt, 1/4 cup melted butter, 1 tsp vanilla, and 1 tsp rum extract if you’re using it. Pour the wet mixture into the dry and fold gently until just combined. Add the drained pineapple and coconut, folding them in with a spatula. Don’t overmix — you want a few little streaks of batter, not a gluey mess.
Step 3:
Fill a piping bag or a zip-top bag with the batter and snip a corner. Pipe the batter into the donut wells about three-quarters full. You’ll hear a soft thud as the batter hits the tin — that’s the sound of future happiness. Sprinkle a pinch of extra shredded coconut on top of each before baking for a toasty finish.
Step 4:
Bake at 350°F for about 10–12 minutes, rotating the pan halfway through if your oven runs hot. Look for the tops to become slightly golden and spring back when you touch them lightly. A toothpick inserted into the thick part should come out clean or with a few moist crumbs — not batter. Let them sit in the pan for 2 minutes, then gently turn them out onto a cooling rack.
Step 5:
Make the glaze by mixing 1 1/2 cups powdered sugar with 2–3 tbsp pineapple juice and 1 tsp lemon juice until smooth and glossy. Dip the warm donuts into the glaze, letting excess drip back into the bowl, then top with toasted coconut while the glaze is still wet. Give them 10 minutes to set — patience, my friend, makes the glaze less of a sticky hand situation.
Pro Tips
- Use room-temperature eggs and milk so the batter emulsifies smoothly and your donuts rise evenly.
- If your canned pineapple is very wet, pat it dry with paper towels; excess moisture can make the centers gummy.
- Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden — it adds a lovely crunch and nutty aroma.
- Don’t overfill the donut wells; three-quarters full gives the perfect donut-top dome without overflow.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond milk for a dairy-light option — flavor stays sweet but texture loosens slightly.
- Use 3 tbsp vegetable oil instead of butter (see FAQ) — you’ll lose a bit of that buttery magic but keep moistness.
- For gluten-free: use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free: replace butter with coconut oil and yogurt with coconut yogurt; donuts taste delightfully tropical.
Variations & Tips
- Mini version: use a mini donut pan and reduce bake time to 6–8 minutes for bite-sized delights.
- Pina colada twist: fold 2 tbsp cream cheese into the glaze for a tangy finish.
- Adult upgrade: brush finished donuts lightly with spiced rum or rum syrup for a boozy note.
- Chocolate kiss: dip one half of the donut in melted dark chocolate for contrast.
- Fruit swap: use finely chopped mango or peach instead of pineapple for a seasonal spin.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the donuts and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts in a single layer for up to 1 month and thaw before glazing. Reheat briefly in a 300°F oven for 5–7 minutes to refresh.
- Can I double the recipe?
- Sure thing. Bake in two pans if you have them or in batches; you won’t need to change temperature, but watch the second pan closely since oven heat can vary.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3 tbsp oil for every 1/4 cup butter. The texture stays moist, but flavor shifts slightly.
- How do I know it’s done?
- Look for light golden tops and a gentle spring when you press the center. A toothpick should come out clean or with a few moist crumbs. Don’t overbake — you want tender, not dry.
- What if I don’t have ingredient X?
- No pineapple? Use canned crushed pineapple or substitute canned mango. No coconut? Add 1/4 cup chopped macadamia nuts or skip it — the donuts still taste tropical.
How I Like to Serve It
I serve these warm with a bright cup of coffee or a chilled pineapple mocktail for brunch. They make a playful dessert at summer parties alongside grilled fruit, or pop them on a picnic with lemon bars. For a cozy morning, pair one with tea and a sunny window — they’re small, indulgent, and perfectly shareable (or not).
Notes
- Store glazed donuts in a single layer at room temperature for up to 2 days; refrigeration dries them out.
- Reheat gently in a 300°F oven for 5–7 minutes or microwave for 10–12 seconds to soften the center.
Final Thoughts
Closing: These baked Pina Colada Donuts deliver sunshine on a plate — go bake a batch, make a mess, and enjoy the sticky, sweet payoff. Now go impress someone — or just yourself — with your homemade masterpiece!