Special equipment: A 6-cup doughnut pan
For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.
To toast the coconut and almonds, preheat the oven to 350 degrees F. Spread the coconut and almonds on 2 separate baking sheets. Bake, stirring often, until golden brown, 8 to 12 minutes. I highly recommend using a timer when you toast anything in the oven. It's all too easy to forget things in the oven and because they are both high in fat, both almonds and coconut tend to burn quickly.
Recipe courtesy of Samantha Seneviratne