Preheat oven to 350 degrees F. Place coconut flakes on a baking sheet and bake 8-12 minutes, stirring once, until coconut is toasted. Remove from oven and set aside.

Increase oven heat to 400 degrees F. In a large bowl, whisk together melted butter, buttermilk and egg. In a separate medium bowl, whisk together cake flour, sugar, baking powder, nutmeg and salt. Add dry ingredients to wet ingredients and stir to combine. Fold in diced peaches.

Spoon batter into 6 lightly greased doughnut pan wells so they’re about two-thirds of the way full. Bake for 8-12 minutes, or until the tops of the doughnuts spring back when lightly touched. Allow to cool in pan for a minute or two, then turn out onto a cooling rack with wax paper underneath and cool completely.

To make the glaze: Microwave all glaze ingredients in a shallow bowl for 10 seconds at a time, stirring between, until melted. Dip cooled doughnuts into the glaze (or spoon it over the doughnuts) and return to cooling rack to dry. Top with toasted coconut.

Doughnuts are best served the day they are made.