In a large bowl, whisk melted coconut oil, coconut sugar, and eggs until thoroughly combined.
In a separate bowl, whisk together the coconut flour, almond flour, baking powder, baking soda, and salt. Stir in the flour mixture, alternating with the coconut milk, until the batter is thoroughly mixed and combined. Fill the donut molds using a piping bag or a spoon until ¾ full. Bake until the donuts spring back when touched and a toothpick inserted in the center comes out clean, about 17-18 minutes. Let cool.
Make the Glaze:
Whisk together coconut oil, coconut milk, honey, and lime juice until combined. Refrigerate the glaze until thick and glazing consistency, about 30-45 minutes.
Glaze the donuts and top with freshly grated lime zest, shredded coconut, and coconut sugar.