• Preheat the oven to 400F. Generously grease a 6 hole donut pan and set aside.
• In a medium sized bowl mix all of the dry ingredients making sure sure that there are no clumps. Set aside.
• In a small bowl or liquid measuring cup add all of the wet ingredients and stir. Pour the wet ingredients into the dry. Stir until combined making sure not to over mix. The batter should be quite moist and slightly clumpy.
• Pour the batter into a piping bag or a ziplock bag. An easy way to do this is to put a ziplock bag into a cup making sure that the bag is folded over the rim of the cup. This way the ziplock bag is held sturdy in the cup and won't fall over. Pour in the donut batter. Remove the ziplock bag from the cup, seal it and cut the tip of the bag. Pipe the batter evenly into the donut pan. They should be filled almost to the top.
• Bake the donuts for 14-15 minutes until they are a golden brown and a toothpick inserted comes out clean. Let the donuts cool in the pan for at least 15 minutes before removing. If the donuts stick to the pan use a butter knife to gently trace around the donut and scoop it out. Let them cool completely on a rack before icing. If you haven't already toasted the coconut flakes, do so now. In a 400F oven spread the coconut flakes evenly on a baking tray. Bake for 5-7 minutes stirring once. Watch carefully as it goes from toasted to burnt quite fast. Remove and let cool.

Icing

• Add the icing sugar to a small bowl. Make sure that the bowl is wide enough to fit a donut in it. Add the coconut milk one tablespoon at a time until the icing has a thick but pourable consistency. If the icing is too thin it will drip off the donuts and the coconut flakes will not stick as well.
• Dip one donut into the icing and generously sprinkle with toasted coconut. Gently press the coconut into the icing so that it sticks. Make sure to sprinkle the coconut right after the donut is dipped. If the icing hardens the coconut will not stick. Repeat for all of the donuts. Add 3-4 chocolate eggs to the center of each donut. They are best eaten the same day. The next day the texture will be a bit more crumbly and dry. If they need to be kept overnight keep them in a sealed container in the fridge and let them come to room temp before eating. Enjoy!