It is often toasted or broiled, and there are variations made with chocolate[1] and, in a 1959 recipe, orange juice in the dough and icing.

[3] A 1946 recipe in the Chicago Tribune suggested coconut or chopped nuts as a doughnut topping.

[4] During a 1964 discussion of doughnut popularity and innovation (such as drive thru stores, the doughnut hole, and a handle to aid coffee dipping) advertising director Carl Zucher of the Mr. Donut company said a customer at a Florida drive-in feeds them to his horse, and especially the toasted coconut variety was the horse's favorite.

[5] Andy Ward calls Dunkin' Donuts' toasted coconut variety "the greatest doughnut of them all" in an Esquire article.

It was one of the varieties included in a 2005 distribution agreement with Starbucks stores in Western Washington.