Preheat oven to 350F. Grease a donut pan really well with avocado or coconut oil.
Sift coconut flour into a large bowl before whisking in coconut sugar, cream of tartar (or baking powder), baking soda, salt, cinnamon, nutmeg and cardamom. Make a well in the centre of the dry ingredients and add eggs, oil and 2 tsp of vanilla extract.
Using a wooden spoon, stir batter together until well combined. Spoon into the prepared donut pan and bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
In a small pot on the stove, combine coconut butter and coconut oil. Melt on low until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
To toast the coconut shreds, place on a baking sheet and bake at the same time as the donuts for 3-4 minutes. Watch carefully to make sure it doesn't burn.
Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.
Makes 9 donuts
Recipe adapted from This Kitchen is for Dancing by Karlene Karst (Mind Publishing, 2019).