Baked Ube Donuts with Coconut Glaze

These baked ube donuts are soft, cakey and tender, dipped in a silky coconut glaze and finished with a sprinkle of toasted coconut. They taste like a bakery treat, but there's no deep-frying, no yeast and no waiting around for dough to rise.

The batter comes together in two bowls in about 10 minutes. Ube powder gives the donuts a gentle lavender crumb and a cozy vanilla-nutty flavor, and the coconut glaze is a classic partner that makes every bite taste a little tropical.

They're perfect for weekend brunch, a bake sale or a birthday breakfast. Grab your donut pan and let's get started.

Makes: 12 donuts · Prep: 15 minutes · Cook: 10–12 minutes per batch · Difficulty: Easy · Diet: Vegetarian

Why this recipe works

• Cake-style batter, no frying. A simple muffin-method batter bakes into a moist, fluffy donut in about 10 minutes.
• Ube replaces some flour. Swapping 25 g of flour for ube powder adds color and flavor while keeping the donuts light.
• Baking powder protects the color. We use baking powder only. Baking soda makes batters alkaline, which can turn ube's natural pigment blue, grey or green.
• Short, moderate bake. Baked donuts are small and cook quickly. Pulling them as soon as they spring back keeps them tender and helps the purple stay bright.
• Coconut milk glaze. Full-fat coconut milk makes a glaze that's creamy, glossy and sets with a soft shell rather than a crackly crust.

Ingredients

For the donuts

• 225 g (1 3/4 cups plus 1 tablespoon) all-purpose flour, spooned and leveled
• 25 g (about 3 heaping tablespoons) Pure Ube Latte Powder
• 150 g (3/4 cup) granulated sugar
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 180 ml (3/4 cup) whole milk, at room temperature
• 60 ml (1/4 cup) melted unsalted butter or neutral oil
• 1 teaspoon vanilla extract

For the coconut glaze

• 120 g (1 cup) powdered sugar, sifted
• 3 to 4 tablespoons full-fat canned coconut milk, well stirred
• 1/2 teaspoon ube powder, optional, for a lavender glaze
• Pinch of salt
• 30 g (1/3 cup) unsweetened coconut flakes, toasted, for topping

Notes on key ingredients

• Ube powder: Pure purple yam with no added sugar, dyes or fillers. It acts a bit like flour in batter, so we count it as part of the dry ingredients. Curious about the root itself? Read what is ube.
• Coconut milk: Use canned, full-fat coconut milk, not the carton beverage. Stir the can well, since the cream separates.
• Butter vs. oil: Butter gives more flavor; oil gives a slightly softer donut that stays moist longer. Both work.
• Donut pan: This recipe is written for a standard 6-cavity donut pan with cavities about 3 1/2 inches (9 cm) across. You'll bake two batches.

Easy substitutions

• Dairy-free: Use coconut milk beverage or oat milk in the batter and oil instead of butter. The glaze is already dairy-free.
• Buttermilk: Swap the milk for buttermilk for a more tender crumb. Its acidity also helps the color. Don't add baking soda.
• No donut pan: Bake in a greased mini muffin pan for 9 to 11 minutes to make ube donut holes, or in a standard muffin pan for 16 to 20 minutes.
• Simpler glaze: Use milk instead of coconut milk and add 1/4 teaspoon coconut extract if you have it.

Step-by-step instructions

1. Heat the oven. Heat the oven to 350°F (175°C). Grease the donut pan generously with butter or nonstick spray, getting into the center posts.
2. Whisk the dry ingredients. In a large bowl, whisk the flour, ube powder, sugar, baking powder and salt until evenly colored, with no purple streaks.
3. Whisk the wet ingredients. In a separate bowl or large measuring jug, whisk the eggs, milk, melted butter (or oil) and vanilla until smooth.
4. Combine gently. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. A few small lumps are fine. The batter should be thick but pourable, like a soft muffin batter.
5. Fill the pan. Spoon the batter into a large zip-top bag, snip off one corner (about 1/2 inch / 1 cm), and pipe into each cavity until about two-thirds full. Overfilling closes up the donut hole.
6. Bake. Bake for 10 to 12 minutes, until the donuts are puffed, the tops spring back when lightly pressed, and a toothpick comes out clean. The edges should be just barely golden, not deep brown.
7. Cool and repeat. Cool in the pan for 3 to 5 minutes, then gently turn the donuts out onto a wire rack. Wipe, re-grease and refill the pan, and bake the second batch. Let all the donuts cool completely, about 20 minutes.
8. Toast the coconut. While the donuts cool, toast the coconut flakes in a dry skillet over medium-low heat, stirring often, for 3 to 5 minutes until golden and fragrant. Tip onto a plate right away so they don't burn.
9. Make the glaze. Whisk the powdered sugar, ube powder (if using) and salt, then whisk in 3 tablespoons of coconut milk. It should be thick but smooth, like warm honey. Add more coconut milk a teaspoon at a time if needed.
10. Glaze and top. Dip the top of each cooled donut into the glaze, twist gently, and lift, letting the excess drip back. Set on the rack and immediately sprinkle with toasted coconut. Let the glaze set for about 20 minutes.

Pro tip: Dip the donuts twice for a thicker, bakery-style coat. Dip once, let the glaze set for 10 minutes, then dip again and add the coconut right away. The first layer seals the surface, so the second one stays opaque and creamy-white against the lavender crumb.

Tips for success

• Grease well. Baked donuts stick easily, especially around the center post. A good coat of butter or spray makes them pop right out.
• Pipe, don't spoon. A piping bag or zip-top bag gives neat, even rings. Spooned batter tends to bake lopsided.
• Don't overmix. Stir only until combined. Overmixing makes baked donuts tough and rubbery.
• Glaze only fully cooled donuts. Warm donuts melt the glaze, so it soaks in and turns sticky instead of setting.
• Watch the time. Baked donuts go from perfect to dry quickly. Check at 9 minutes.

Common mistakes (and how to fix them)

Problem	Likely cause	Fix
No hole in the middle	Pan overfilled	Fill cavities only two-thirds full
Donuts stuck to the pan	Pan not greased enough, or turned out too soon	Grease generously and rest in the pan 3–5 minutes; loosen gently with a thin spatula
Dry, dense donuts	Overbaked or too much flour	Weigh flour and pull as soon as the tops spring back
Grey or greenish crumb	Baking soda or an alkaline ingredient in the batter	Use baking powder only
Glaze is runny and see-through	Too much liquid or warm donuts	Add powdered sugar a spoonful at a time; glaze only cooled donuts
Glaze is lumpy	Powdered sugar not sifted	Sift first, or press the glaze through a fine sieve

Variations

• Ube glaze: Increase the ube powder in the glaze to 1 teaspoon for a deeper lavender topping.
• Cinnamon-sugar ube donuts: Skip the glaze. Brush warm donuts with melted butter and toss in cinnamon sugar.
• Cream cheese glaze: Beat 55 g (2 oz) softened cream cheese with the powdered sugar before adding coconut milk. Refrigerate these donuts.
• Ube donut holes: Bake in a mini muffin pan and roll in powdered sugar.
• Sprinkles: Top the coconut glaze with rainbow or purple sprinkles for kids' parties.
• Chocolate drizzle: Drizzle melted white chocolate over the set glaze for an extra-indulgent finish.

Make-ahead & storage

• Best fresh: Baked donuts are at their softest the day they're made.
• Room temperature: Store glazed donuts in a single layer in an airtight container for up to 2 days. Donuts with cream cheese glaze go in the fridge for up to 4 days.
• Freezing: Freeze unglazed donuts in a freezer bag for up to 2 months. Thaw at room temperature for about 30 minutes, then glaze.
• Glaze ahead: Make the glaze up to 2 days ahead and refrigerate, covered. Stir and let it come to room temperature before dipping, adding a few drops of coconut milk if it has thickened.

What to serve with it

• An iced coconut ube latte, which echoes the coconut glaze perfectly
• Hot coffee or a warm ube latte; here's how to make one
• Fresh fruit like mango, pineapple or berries for a brunch spread
• A slice of soft ube sheet cake if you're hosting a full ube dessert table

FAQ

Do I need a donut pan?

A donut pan gives the classic ring shape, but you can bake the batter in a mini muffin pan for donut holes or a regular muffin pan for ube muffins. Adjust the bake time as noted in the substitutions above.

Can I fry this batter instead?

No. This is a thin cake batter made for baking, and it won't hold its shape in hot oil. Frying donuts needs a stiffer yeast or cake dough.

Why aren't my donuts bright purple?

Pure ube powder gives a natural, soft lavender. Bright purple donuts in shops usually use ube extract with added coloring. Avoid baking soda and overbaking, both of which dull the color.

What does ube taste like in donuts?

Gently sweet with notes of vanilla, toasted nuts and a hint of coconut. It's mellow and comforting rather than strong, which makes it lovely with the coconut glaze.

Can I reduce the sugar?

You can reduce the sugar in the batter to 120 g (about 2/3 cup). The donuts will be slightly less tender and a bit less sweet, but the glaze makes up for it.

Ready to bake a batch? Pick up our Pure Ube Latte Powder and turn an ordinary morning into a donut-shop moment, no fryer required.