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1
Preheat oven to 350 or preheat mini donut maker. In a large bowl combine flour, sugar, baking powder, lime zest, and salt until well incorporated. In a large measuring cup add vinegar and regular milk and let sit for 5 minutes.
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2
In a separate, smaller bowl, whisk together coconut milk, egg and vanilla extract. Once mixed, whisk in melted butter and then finally the milk/vinegar mixture.
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3
Pour wet ingredient mixture over dry ingredient mixture and whisk until just smooth. Once oven/donut maker is preheated, spray either a mini donut pan or the odnut maker with cooking spray.
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4
Fill donut cavities 1/2 way full with batter, then bake for 3-5 minutes, or until donuts spring back lightly when pressed and a toothpick comes out clean.Carefully remove donuts from pan or donut maker and let cool while you whip up the glaze.
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5
For the glaze: whisk together juice and powdered sugar until a thin glaze forms. If mixture is too thick, add more lime juice. If too thin, add a little more powdered sugar. You just want to lightly coat the donuts in it and for the coconut to stick to it.
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6
Dip both sides of donut in lime glaze, then roll completely in shredded coconut to coat. Let sit on cooling rack to dry.
