Preheat oven to 425 degrees and grease a 6-count donut pan liberally with baking spray.

In a large bowl, sift flour, sugar, baking powder, nutmeg, and salt together. Stir in lemon zest.

In a second bowl, whisk egg, buttermilk, lemon juice and vanilla extract together.

Make a well in the center of the dry ingredients and add in the wet ingredients. Gently mix the batter until combined.

Add in melted butter and mix until combined.

Spoon the batter into the donut pan, evenly distributing the batter between the 6 donut cavities.

Bake for 10-12 minutes, or until the donuts are lightly golden and 'spring' back when touched.

Allow to cool for 10-15 minutes.

In a bowl, whisk powdered sugar with vanilla extract and 2 Tbsp of lemon juice until smooth (if the glaze seems too thick, add in the last Tbsp of lemon juice).

When the donuts are cool to the touch, dunk the top of each donut into the glaze. Place the donuts on a wire cooling rack so the glaze excess glaze can drip off the donuts. If you desire, once the first layer of glazed has hardened, dunk the top of each donut a second time for a thicker glaze.

While the glaze is still wet, top the donuts with toasted coconut.

Enjoy!

(Store leftovers in the fridge).