Lemon 'Easter Nest' Baked Donuts

Lemon baked donuts with lemon icing and toasted coconut flakes, and mini eggs

Course Dessert
Cuisine American
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Author thebakingexplorer


For the donuts

  • Butter for greasing
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs large
  • 2 tbsp Vegetable oil
  • 2 Lemons
  • 1 tsp Vanilla extract

For decoration

  • 200 g Icing sugar
  • Toasted coconut flakes
  • 2 packs of Mini eggs


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  3. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the lemons

  4. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  5. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  6. Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool

  7. Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle