Preheat oven to 350 degrees F (176 degrees C). Grease a donut pan really well with
Avocado Oil (to taste)
or coconut oil.
Coconut Flour (1/2 cup)
into a large bowl before whisking in
Coconut Sugar (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
Cream of Tartar (1 tsp)
Baking Soda (1 tsp)
Ground Cardamom (1 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1/4 tsp)
Make a well in the center of the dry ingredients and add
Avocado Oil (1/4 cup)
Vanilla Extract (1 tsp)
. Using a wooden spoon, stir batter together until well combined. Spoon into the prepared donut pan.
Bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
In a small pot on the stove, combine
Coconut Butter (1/4 cup)
Coconut Oil (2 Tbsp)
. Melt on low until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
To toast the
Sweetened Shredded Coconut (1/4 cup)
, place on a baking sheet and bake at the same time as the donuts for 3-4 minutes. Watch carefully to make sure it doesn't burn.
Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.