Ingredients

• 1/2 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1/2 teaspoon almond extract
• 1 large egg
• 6 tablespoons unsalted butter, melted, plus more for the pan
• 1 1/4 cups all-purpose flour
• 1/2 cup toasted sweetened flaked coconut (see Cook's Note)
• 1 cup confectioners' sugar
• 1/4 cup natural cocoa powder
• 4 to 6 teaspoons whole milk
• 1/2 cup toasted sweetened flaked coconut (see Cook's Note)
• 1/2 cup toasted sliced almonds (see Cook's Note)

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Instructions

1. Special equipment: A 6-cup doughnut pan
2. For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
3. In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
4. Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
5. For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
6. Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.