Combine donut cake ingredients by hand. Use enough milk to get the consistency closest to a cake batter (not too liquid and not too dense). Grease your pan with coconut oil and pour batter into the pan. Bake until top looks baked and a toothpick comes out clean. Let cool. Cut out with round cookie cutter (easier to do before completely cooled).
Make melted chocolate glaze and dip donut top side in glaze.
Zhugh with coconuts and pistachio bits while glaze is still wet.
Keep the donuts out in a cool spot for 2 days or for longer lasting, refrigerate in a covered container.
