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Preheat oven to 425 F. Lightly grease a donut pan with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, and cinnamon.
In a medium bowl, whisk together the milk, egg, coconut oil, coconut sugar and vanilla.
Pour the wet ingredients into the dry ingredients, and stir the mixture together until fully incorporated. Be careful not to overmix.
Using a piping bag, or a spoon, carefully divide the batter into the donut pan, filling the tins about ¾ of the way.
Bake for about 8-10 minutes, until a toothpick inserted in the center comes out clean.
Cool donuts on a wire rack.
In a small bowl, combine the cane sugar and the cinnamon
Dip each donut in the cinnamon sugar mixture, turning them over and coating them on all sides. I find it helps to sprinkle the cinnamon sugar on the donuts too to help them adhere.