Preheat oven to 350°F/177°C. Grease and dust with flour two 12-hole donut pans. Set aside.
In a bowl, mix together all donut ingredients until well combined, pour into prepared pans, and bake for 15-20 minutes or until baked. Remove from the pan and set aside to cool.
Prepare coconut crumb topping by placing all ingredients in a small food processor and pulse until fine. Place in a baking sheet to dry out.
For the chocolate and cinnamon crumb topping, place butter in a saucepan over low heat. Once the butter is melted, add in the rest of the ingredients. Stir for 3-5 minutes to cook the flour. Spread on a baking sheet to dry out.
In a small mixing bowl, whisk together glaze ingredients. Pour glaze onto cooled donuts then sprinkle with desired crumb topping. Serve