(Glaze & Assembly) ¼ cup unsweetened coconut milk (such as Thai Kitchen)
(Glaze & Assembly) ¼ tsp. ground cardamom
Instructions
Place a rack in middle of oven; preheat to 425°. Lightly coat pan with nonstick vegetable oil spray.
Whisk ⅓ cup (66 g) granulated sugar, 3 Tbsp. plus 1½ tsp. (44 g) light brown sugar, 3 Tbsp. vegetable oil, 2½ Tbsp. unsalted butter, room temperature, 1 tsp. baking powder, ¼ tsp. baking soda, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. ground cardamom, and ¼ tsp. ground nutmeg in a large bowl.
Add 1 large egg, 1 large egg yolk, 1⅓ cups unsweetened coconut milk, ½ tsp. vanilla extract and whisk again to combine.
Working in 3 additions, fold in 1¾ cups plus 5 tsp. (233 g) all-purpose flour with a rubber spatula until no lumps or dry streaks remain.
Spoon batter into a reusable pastry bag. Pipe batter into prepared pan filling each well about three quarters full. Tap pan onto counter 2 or 3 times to eliminate any air bubbles, then use a spoon to smooth surface of each doughnut.
Bake doughnuts until a tester inserted into the center comes out clean, 9–11 minutes. Let doughnuts cool in pan 5 minutes, then turn out onto a wire rack.
(Glaze & Assembly) Toast 1⅓ cups unsweetened shredded coconut in an oven at low heat (e.g. 200 F). Transfer to a shallow bowl or dish and set aside.
(Glaze & Assembly) Whisk 1⅓ cups (147 g) powdered sugar, ¼ cup unsweetened coconut milk, and ¼ tsp. ground cardamom in a shallow bowl until no lumps remain. Whisk in water 1 Tbsp. at a time if glaze is too thick.
(Glaze & Assembly) While doughnuts are still slightly warm and working one at a time, dip into glaze, making sure to coat entirely, then place in bowl with shredded coconut to coat one side. Turn over and coat on other side. Return to rack as you go. Let doughnuts sit 10–15 minutes before serving.
