Key Lime Coconut Doughnuts

Hello Lovely,

Guess who's not a fan of coconut, That's right, this girl! But when I saw these doughnuts on Baker by Nature, I couldn't resist! I loved everything about it except the shaved coconut on top. I though it made for a great photo, but I could never eat that much coconut. Even though I don't like coconut, the use of coconut milk and coconut oil would be so subtle in the doughnut, I knew that I wouldn't even taste it. And I was right.

Everyone knows that virgin coconut oil is an organic superfood. So using it in a doughnut recipe should make it healthy right? No? Well that's my logic and I'm sticking to it.

Key Lime Coconut Doughnuts


For the Key Lime Coconut Doughnuts:

·        1 and 1/4 cups all purpose flour

·        1 teaspoon baking powder

·        1/2 teaspoon salt

·        1/2 cup granulated sugar

·        2 teaspoons fresh lime zest

·        2 1/2 tablespoons coconut oil, melted

·        1 large egg, at room temperature

·        1/2 cup coconut milk

For the Key Lime Glaze:

·        1 cup confectioners' sugar

·        1 and 1/2 tablespoons key lime liqueur

·        1 teaspoon lime zest

·        1/8 teaspoon salt

(Optional) Decoration:

·        1/2 cup shredded coconut, toasted

·        2 teaspoons lime zest


1.      For the Key Lime Coconut Donuts: Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.

2.      In a small bowl whisk together flour, baking powder and salt; set aside.

3.      In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.

4.      Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

5.      Divide the thick batter evenly among the moulds of your prepared pan, filling each mould up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.

6.      Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.

7.      Once cool, dip each doughnut in glaze and serve! The glaze does take a few minutes to set, so you may want to wait about 5 minutes after glazing to dig in... but it's hard!

8.      For the Key Lime Glaze: In a wide, shallow dish combine liqueur and sugar, and whisk to combine. If the glaze appears too thick, add a little more liqueur until desired consistency is achieved; if glaze appears too thin, add a little more confectioners' sugar until desired consistency is achieved. Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving.


Donuts are best eaten the day they are made.


If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #lifebyolivia on Instagram! Seeing your kitchen creations makes my day. ♥


Chocolate Pumpkin Donuts with Cream Cheese Frosting

Chocolate Pumpkin Donuts with Cream Cheese Frosting

These baked pumpkin doughnuts with cream cheese glaze are the perfect fall treat. Now, I for one love me a good pumpkin recipe. And I also love my doughnut pan. So naturally – it’s a match made in heaven. Ready in 30 minutes start to finish – have them for breakfast or afternoon coffee! Yes please! Seriously, you’re going to love this recipe.

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8 Irresistible Donuts to Kick off Your Weekend

I'm positive that I'm about to be every girl on a diet's worst nightmare with this post, but I just couldn't help myself. I sincerely love doughnuts. Like LOOOOOOOOOOOVE doughnuts. My inner fat kid does a cartwheel anytime I see a doughnut or even hear the word doughnut. Well it tries but fails to complete the cartwheel, but even though my inner fat kid knows she can't do a cartwheel she still tries because that's how excited doughnuts make me!

This all started when I saw an Instagram post on doughnuts yesterday before I left work. I was painfully reminded that I hadn't made doughnuts since April during my boyfriend's visit. I know that I had to immediately rectify this situation.  I found a recipe for hummingbird cake (which to be honest I had never heard of) and though to give a whirl! It was super easy to make and of course I didn't go by the book. This ended up being completely vegan(ish) before adding the frosting. Now I'll admit, I got a little carried away with the frosting. I mixed food colouring, bananas and even cookies! It looked so pretty when I was done! I may have gone overboard with the picture taking (I took 63 photos on my camera this morning) and almost ended up super late for work because of it. But I triumphed and was only 5 minutes late. Whew!

 I invented (I'm sure someone else has already thought of these) some new flavours including the S'mores Doughnut, Rocky Road Doughnut and Hummingbird Doughnut. Of course I threw in some classic frosted like vanilla and strawberry, and substituted Nutella for the chocolate doughnuts so it had a ricer flavour. I had so much fun making these doughnuts and I hope you give them a try!






  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 cup applesauce
  • 1 1⁄2 teaspoons vanilla extract
  • 1(8 ounce) can crushed pineapple, undrained (I used Bluebird pineapple juice)
  • 2 cups chopped bananas



  • Combine first five ingredients in a large bowl; add applesauce, stirring until dry ingredients are moistened.
  • (Do not beat) Stir in vanilla, pineapple, and bananas.
  • Pour batter into greased doughnut pans.
  • Bake at 350 degrees F for 18-20 minutes or until a wooden pick inserted in centre comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.


For vanilla frosting:

Melt store bought vanilla frosting in microwave for ten seconds, then drizzle over doughnuts

 For strawberry frosting:

Repeat same process but add 1-2 drops of red food colouring to frosting before applying to doughnut.


For Nutella frosting:

Melt Nutella in microwave with 1 tablespoon iced coffee (mixed with cream and sugar) then drizzle over doughnuts. Nutella may be a little difficult to spread. Top with sprinkles if you’re extra daring!


For Rocky Road frosting:

Repeat same process for Nutella frosting. Instead of sprinkles, top with sliced and chopped almonds that are smoked and salted and soaked in maple syrup (not that cheap stuff either; splurge on the good Canadian maple syrup)!


For Hummingbird frosting:

Using store bought vanilla frosting, add 2 tablespoons chopped banana and mix well. Melt a little in microwave if you need to it be more spreadable. Top with sliced almonds, like in the Rocky Road frosting.

For S'mores frosting:

Crumble or crush a chocolate and vanilla cookie and put crumbs on top of doughnut, focusing in the centre. Then drizzle with hummingbird frosting.

Store leftovers in refrigerator. I humbly apologise for throwing anyone off their diet but I promise you it's totally worth it! Enjoy one as you toast to the weekend!