1. Prepare the Dough:
   • In a large mixing bowl, combine the warm milk and yeast. Let it sit until frothy, about 5 minutes.
   • Add the eggs, sugar, salt, and half of the flour. Mix until smooth.
   • Gradually add the remaining flour and butter. Mix until a soft dough forms.
   • Knead on a floured surface until smooth and elastic, about 5 minutes.
   • Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
2. Shape and Fry the Doughnuts:
   • Roll out the dough on a floured surface to ½ inch thickness. Cut out doughnuts with a doughnut cutter.
   • Cover the shaped doughnuts and let them rise again until puffy, about 30 minutes.
   • Heat oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches until golden brown, about 1 minute per side.
   • Transfer to a wire rack to cool slightly.
3. Toast the Coconut:
   • Spread the shredded coconut on a baking sheet. Toast in a preheated oven at 350°F until golden brown, about 5-7 minutes, stirring occasionally.
4. Prepare the Glaze:
   • In a bowl, mix together powdered sugar, milk (or coconut milk), and vanilla extract until smooth.
5. Assemble the Doughnuts:
   • Dip each warm doughnut into the glaze, then into the toasted coconut, pressing gently to adhere.
   • Place back on the wire rack to set.

Notes

• Yeast Activation: Ensure your milk is warm but not hot to touch to properly activate the yeast without killing it.
• Frying Tips: Maintain the oil temperature to avoid soggy or overly browned doughnuts.
• Storage: Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.