Preheat the oven to 325.
In a small bowl combine soy sauce, maple syrup, liquid smoke, and salt. Place coconut chips in a larger bowl and toss with maple syrup/soy sauce mixture. Lay in a single layer on a baking sheet and bake for 15-20 minutes, stirring occasionally. Keep a close eye on the coconut to prevent burning. Remove from oven and set aside to let cool while making the doughnuts.
Turn oven up to 350 degrees. F. Spray two doughnut pans and set aside.
In a small bowl whisk together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
Add brown and white sugar, sour cream, oil, and vanilla to soy milk mixture. Whisk together. Slowly pour wet ingredients into the dry. Mix together until a uniform batter has formed.
With a piping bag, pipe the batter into prepared doughnut pans so they are about 2/3rd full, each. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes before flipping out onto cooling racks to let doughnuts completely cool.
While doughnuts are cooling, mix together the ingredients for the glaze. Add maple syrup slowly until the glaze is pourable but still thick. Dip doughnuts into glaze and top immediately with coconut bacon.