Dark Chocolate Coconut Mocha Donuts

Preheat oven to 325ºF.

For the donuts, in a large mixing bowl, combine flour, cocoa powder, baking powder, salt, and sugar until thoroughly combined. Add milk, sour cream, and beaten egg.

In a small bowl or cup, combine the hot water with the instant coffee powder until dissolved. Pour coffee into donut batter and mix well.

Spray a standard size donut pan (or two, recipe makes 9) with cooking oil and spoon batter into donut molds. Bake donuts for 12 minutes then remove pan from oven. Carefully remove donuts from pan and let them cool on a wire rack.

While donuts are cooling, prepare the glaze. Combine the powdered sugar, cocoa powder, milk, and coconut extract until a thick glaze forms.

Turn the broiler on your oven to low. Pour shredded coconut into a single layer on a baking sheet. Toast coconut until lightly brown; this will take about 1 minute. Watch closely so it does not burn.

Dunk cooled donuts in chocolate glaze and then dip in toasted coconut.

Note: There is enough glaze to double dunk your donuts or to completely coat with glaze. Donuts will need to be stored in the fridge.