1cupall-purpose flourI used a gluten free all purpose flour
Lemon Coconut Donuts
Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
Combine the flour, sugar, baking powder and salt, set aside. Combine the coconut milk, egg, coconut extract, butter, oil, lemon juice, and lemon zest in a second bowl. Combine the dry ingredients into the wet ingredients, stir until just combined.
Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack.
Let them cool on a wire rack before dipping in the glaze.
Mix all the glaze ingredients together. You want the consistency to be somewhat thick.
After the donuts have cooled, dip each donut into a shallow bowl filled with the glaze, allowing the excess to fall off.
Place the donuts on a cooling rack with a cookie sheet underneath to catch the excess glaze.