Gluten-Free Donuts with Coconut Icing

Sift Coconut Flour (1/2 cup) into a large bowl before whisking in Coconut Sugar (1/2 cup) , Ground Cinnamon (2 tsp) , Cream of Tartar (1 tsp) , Baking Soda (1 tsp) , Ground Cardamom (1 tsp) , Ground Nutmeg (as needed) , and Salt (as needed) .

Make a well in the center of the dry ingredients and add Eggs (6) , Avocado Oil (4 Tbsp) , and Vanilla Extract (1 tsp) . Using a wooden spoon, stir the batter together until well combined. Spoon into the prepared donut pan.

To toast the Sweetened Shredded Coconut (4 Tbsp) , 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.

In a small pot on the stove, combine Coconut Butter (4 Tbsp) and Coconut Oil (2 Tbsp) . Melt on low heat until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.