Dark Chocolate Coconut Donuts

For the Dark Chocolate Donuts

1. Preheat oven to 350 degrees F. Spray donut pan with non-stick spray and set aside.
2. In a large bowl, whisk together the melted coconut oil and sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.
3. In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt.
4. Mix half of the dry ingredients into the egg mixture, then add in the LACTAID^® Lactose-Free Whole Milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
5. Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
6. Bake at 350 degrees F for 10-11 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out.

For the Dark Chocolate Glaze

1. While the donuts are cooling, make the chocolate glaze.
2. Add the chopped dark chocolate, coconut oil, and LACTAID^® Lactose-Free Whole Milk to a microwave safe bowl. Microwave for 30 seconds, then stir. Repeat until the chocolate is fully melted and the glaze is thick and glossy.
3. Dip the donuts into the glaze and place back on the cooling rack so any excess can drip off.
4. Immediately sprinkle with shredded coconut so that it sticks to the glaze properly.