Coconut and raspberry baked doughnuts with a prosecco glaze

Now that the Great British Bake Off is in full flow again, we wanted to share a recipe from former Star Baker and GBBO quarter finalist – Benjamina Ebeuhi.

Benjamina’s coconut and raspberry doughnuts with a prosecco glaze made with the new Flora Freedom Dairy Free spread are the perfect recipe for bakers of any level. Benjamina Ebuehi says: “Great flavour doesn’t need great effort. These spreads are a simple and convenient way to add flavour and depth to any meal of the day. They’re also a perfect alternative to dairy in cooking, having a creamy soft consistency and the right qualities for easy mixing, creaming and spreading.”

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For the doughnuts

  • 120g Flora Dairy Free Coconut Spread, melted , plus extra to grease
  • 200g plain flour
  • 120g caster sugar
  • 1 ½ tsp  baking powder
  • ½ tsp bicarbonate of soda
  • 65g desiccated coconut
  • 240ml buttermilk
  • 2 medium eggs
  • ½ tsp vanilla extract
  • 3 tablespoons freeze dried raspberries

For the prosecco glaze

  • 150g icing sugar
  • 70ml prosecco
  • Pink food colouring
  • 1 tbsp freeze dried raspberries
  • 2 tbsp toasted coconut flakes
  • Edible flowers (optional)


Grease the doughnut pan well with some Flora Dairy Free Coconut and Almond spread and preheat oven to Gas Mark 4/180C/350F.
In a large bowl, sift together the dry ingredients and set aside.
In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted spread.
Add the wet ingredients to the dry and stir very gently until just incorporated. Be careful not to overmix! Add in the freeze dried raspberries and stir gently until combined.
Pour the mix into a large disposable piping bag and snip off the end (a food bag also works fine) Pipe the mix into the doughnut pan and fill about halfway up.
Bake for 10-12 minutes until fully cooked and they spring back when you touch them.
Allow to cool for a few minutes before transferring to a wire rack.
Repeat with another batch until all your batter is used up.
To make the glaze, whisk together the icing sugar, prosecco and food colouring. It should be thick enough to coat the back of a spoon. If it’s too thin, stir in more icing sugar.
Dip one side of each doughnut into the glaze and decorate with freeze dried raspberries, coconut flakes and edible flowers.
Last updated one year ago

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