Sub 2/3 c brown sugar for 1/4 c maple syrup, 1/4 c coconut sugar. I just used plain yogurt and vanilla extract instead of vanilla bean paste. The coconut was unsweetened and I didn’t use the glaze.
I creamed the butter, sugar, and maple syrup, then added the rest of the wet ingredients. To that I added the dry little by little (I did it all in my stand mixer). At the very end I added the coconut flakes, put it into an icing bag, cut the end off, and piped it into my mini donut pan.
Avocado Egg Salad
I used a whole avocado this time.