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1
Preheat toaster oven to 400u00b0F and grease a donut pan.
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2
In a small bowl, mix together room temperature buttermilk, egg, vanilla and coconut oil until well blended. In a medium bowl, combine flour, shredded coconut, coconut sugar, baking powder, baking soda and salt. Stir buttermilk mixture into dry ingredients and mix just until combined and no flour streaks remain.
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3
Transfer batter to a resealable sandwich bag and snip off a corner of the bag. Fill each donut pan cavity 1/3 full. Use the back of a spoon to smooth out the batter evenly. Top batter with chopped raspberries. Cover raspberries with remaining donut batter. Use the back of a spoon to smooth the batter evenly if needed.
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4
Bake at 400u00b0F for 10 to 12 minutes until a toothpick inserted into donuts comes out clean. Allow donuts to cool in pan for 10 minutes before moving to a wire rack to finish cooling completely.
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5
To prepare the glaze, mix together raspberry jam and coconut butter in a bowl large enough to fit a donut. Stir in room temperature milk or non-dairy milk, 1 teaspoon at a time, until desired consistency is achieved. You want it thin enough you don't need a knife to spread, it but thick enough that it will not drip off the donut.
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6
Place shredded coconut into a bowl large enough to fit a donut. Dip top of donut into glaze and then into coconut. Shake off excess coconut and place donut on rack for at least 10 minutes for glaze to firm up. Repeat with remaining donuts. Once glaze has firmed a bit, dip the bottom of each donut into the remaining glaze and then coconut. Shake off excess coconut and place donuts freshly glazed side up on rack until glaze has set enough to handle, about 10 minutes.
