Preheat oven to 350 degrees F (176 degrees C). Grease a donut pan really well with Avocado Oil (to taste) or coconut oil.
Sift Coconut Flour (1/2 cup) into a large bowl before whisking in Coconut Sugar (1/2 cup), Ground Cinnamon (2 teaspoon), Cream of Tartar (1 teaspoon), Baking Soda (1 teaspoon), Ground Cardamom (1 teaspoon), Ground Nutmeg (1/4 teaspoon), and Salt (1/4 teaspoon).
Make a well in the center of the dry ingredients and add Egg (6), Avocado Oil (1/4 cup), and Vanilla Extract (1 teaspoon). 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) and Coconut Oil (2 tablespoon). 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.