Preheat the oven to 350 F.
In a medium sized bowl, add the coconut flour, tapioca starch, baking powder, nutmeg, and salt in a bowl. Use a whisk to mix.
Add the eggs, milk, ¼ cup melted coconut oil and vanilla extract. Mix until smooth.
Use the remaining coconut oil to heavily grease the doughnut pans.
Pipe in or scoop batter into each mold, filling them ⅔rd of the way full.
Tap lightly on the counter to get rid of air bubbles.
Bake for 15-18 minutes, until the edges start to turn golden brown.Allow the doughnuts to rest in the pans for 5 minutes before removing to cool on a cooling rack.
Eat plain or top with homemade powdered sugar.
Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/2017/05/baked-paleo-cake-doughnuts.html