Instructions

1. Preheat oven to 350° F. Grease a silicone donut mold with coconut oil.
2. In a large mixing bowl, add the eggs, sugar, sifted cocoa powder, sifted coconut flour, coconut oil, sifted baking powder, vanilla, and salt. Mix to combine.
3. Place the donut mold on a cookie tray. Pour the donut batter into the donut mold. The batter should divide evenly into 6 donuts without overflowing.
4. Bake for 20 to 25 minutes, or until the donuts are baked through and a toothpick can be inserted and removed without crumbs. 
5. Leave the donuts in the mold and place them on a cooling rack. Leave the donuts in the mold until completely cooled. Then, very gently, remove the donuts from the mold. I like doing this by turning the mold upside down and gently popping them out of the mold. If parts of the donuts break off you can make the extra glaze and use it to glue the donut back together. 
6. Make the donut glaze by combining all the ingredients in a small mixing bowl. Whisk until there are no clumps. If you desire a thinner glaze add more coconut milk. 
7. Take each donut and either carefully dip it into the glaze or spoon the glaze overtop. Leave the donuts to harden at room temperature or place them in the fridge. 
8. Eat right away or store in an airtight container.