In a small mixing bowl, whisk together the flour, coconut sugar, baking powder and salt.
In another mixing bowl, whisk together the coconut, aquafaba, and vanilla.
Add the dry ingredients to the wet and stir until combined, but do not over mix.
Add the diced peaches and stir to distribute evenly throughout.
Spoon the batter into the prepared donut pan. Fill each cavity to the top and smooth out the top with the back of the spoon or your fingers.
Bake for 11-13 minutes, until the edges pull away from the pan easily. (12 minutes was perfect in my oven each time).
Let cool in the pan on a wire cooling rack for 5-10 minutes. Turn the donuts out onto the cooling rack and continue to cool completely.
Once the donuts are completely cool, whisk together the powdered sugar and coconut milk for the glaze, if using. Gently dip the tops of each donut into the glaze and return to the cooling rack to dry. Alternately, drizzle the glaze over the top of each donut and allow to dry on the cooling rack.
Leftovers can be stored loosely covered on the counter for one night. After that, I would suggest, storing them in the fridge, but the texture might not be the same. Ours never last past that second morning, so I'm not much help there. :)