Easter Lamington Doughnuts 🌸 Soft Chocolate Coconut Donuts (No Fry!)

Posted by Divna on

A beautiful fusion of two classics—soft, airy baked doughnuts soaked in rich chocolate and coated in colorful coconut. These are not just desserts; they’re an Easter centerpiece.

What makes them special?
The chocolate glaze stays soft and deeply flavorful for days, soaking into the cake instead of forming a hard shell—just like traditional Balkan lamingtons.

Ingredients (12 doughnuts)

Cake:

  • 2 egg whites
  • 125 g sugar
  • 2 egg yolks
  • 70 ml oil
  • 70 ml milk
  • 125 g all-purpose flour
  • 7 g baking powder

Chocolate Glaze:

  • 200 g quality baking chocolate (Pionir or Menaz)
  • 300 ml water

Decoration:

  • 200 g unsweetened shredded coconut
  • Yellow, pink, blue, and green gel food colors
  • Chocolate mini eggs

Instructions

1. Prepare the cake

Preheat oven to 200°C / 400°F. Lightly grease a doughnut pan.

Whip egg whites with sugar until fluffy and tripled in volume.
Add egg yolks and mix until smooth.

Slowly add oil and milk.

Gently fold in flour and baking powder—do not overmix.

Transfer batter to a piping bag and fill molds only 2/3 full.

Bake for 7–10 minutes, until a toothpick comes out clean.

Cool for 5–10 minutes, then transfer to a rack.

2. Make the chocolate glaze

Chop the chocolate finely.

Add chocolate and water to a saucepan and bring to a boil.
Boil for 1–2 minutes, then let it cool slightly (1–2 minutes).

👉 This glaze is intentionally made without milk or butter so it stays soft and intensely chocolaty.

3. Color the coconut

Divide the coconut into 4 parts.

Add a few drops of gel color to each portion and shake in a zip bag until evenly colored.

4. Assemble

Dip each doughnut into warm chocolate glaze.

Let excess drip off, then place briefly on a rack.

Roll in colored coconut.

Decorate with chocolate eggs in the center.

Serving Ideas

  • Perfect Easter centerpiece
  • Serve with coffee or espresso
  • Great for kids and festive tables

Storage Tips

  • Store covered at room temperature up to 2 days
  • Refrigerate up to 4 days (they stay soft!)
  • Bring to room temp before serving

Why This Recipe Works

  • Oil-based cake = extra soft texture
  • Water-based glaze = deeper chocolate flavor
  • No crust = true lamington texture

FAQ

Can I use butter instead of oil?
 You can, but oil keeps the cake softer longer.

Can I use milk in the glaze?
 Not recommended—it reduces chocolate intensity and changes texture.

Can I make them ahead?
 Yes! They actually taste better the next day.

If you want something unique, colorful, and meaningful for Easter—this recipe brings together tradition and creativity in the best way.

Uskršnje Lamington Krofnice – ÄŚupavci

Spoj dva sveta – balkanskih lamingtona i cake donuts.

Meke, vazdušaste krofnice natopljene bogatom čokoladom i uvaljane u šareni kokos. Savršene kao centralni ukras na uskršnjoj trpezi.

Colorful Easter doughnuts coated in coconut and topped with chocolate mini eggs, perfect for festive celebrations.

Sastojci (12 kom)

Testo:

  • 2 belanca
  • 125 g šećera
  • 2 Ĺľumanca
  • 70 ml ulja
  • 70 ml mleka
  • 125 g brašna
  • 7 g praška za pecivo

Glazura:

  • 200 g ÄŤokolade za kuvanje
  • 300 ml vode

Dekoracija:

  • 200 g kokosa
  • Boje za kolace  (Ĺľuta, roze, plava, zelena)
  • ÄŚokoladna jaja

Priprema

Umutiti belanca sa šećerom dok ne postanu penasta. Dodati žumanca.

Polako dodati ulje i mleko.

Lagano umešati brašno i prašak za pecivo. Sipati u podmazan uljem kalup za krofne. 

Peći na 200°C 7–10 minuta.

Skuvati čokoladu sa vodom 1–2 minuta.

Umakati ohladjene krofnice, ocediti i uvaljati u obojeni kokos.

Dekorisati ÄŤokoladnim jajima.

Napomena

Glazura bez mleka daje jaÄŤi ukus ÄŤokolade i ostaje mekana danima.

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