Pre-heat your oven to 170C and lightly grease your doughnut tins with a little vegetable oil.

Sieve the flour, baking powder and cocoa powder into a large bowl along with the golden caster sugar.

Add the melted coconut oil, milk, yogurt and stir until the wet ingredients and dry ingredients begin to combine.

Beat the eggs and add to the mix along with most of the orange zest (keep some to one side for decorating the doughnuts later).

Mix well until the batter is smooth.

Spoon the mixture into your doughnut tins or spoon the mixture into piping bags before piping directly into the tins (this will help you avoid making a mess!)

Each doughnut ring should be roughly 3/4 full.

Bake in the centre of the oven for 15-18 minutes until springy to the touch.

Place on a cooling rack and allow to cool.

Once the doughnuts are completely cool, heat the cream in a heavy bottomed pan.

As the cream begins to simmer take off of the heat and add the chocolate (chopped).

Stir until the chocolate has melted in the cream completely.(If you're feeling a little fancy add the orange liqueur at this stage!)

Keep stirring whilst the ganache cools to a thick, glossy consistency.

Carefully spoon the ganache over the doughnuts.

Sprinkle with the desiccated coconut and the remaining orange zest.