For his birthday treat, Forrest requested Chocolate Donuts with caramel and coconut. I spent a little time brainstorming with Goggle and came up with Samoa Donuts. They were dense yet moist and got better as they aged.
Chocolate Cake Donut
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 cup shredded unsweetened coconut
3/4 tsp active dry yeast
3/4 tsp baking powder
1/4 tsp salt
pinch of baking soda
1/4 cup butter, softened
6 tbsp sugar
1/2 tsp vanilla extract
1 tbsp plain yogurt
1/4 cup milk
Stir together flour, cocoa powder, coconut, yeast, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add egg, vanilla, and yogurt; mix until combined.
Add 1/3 of the flour mixture at a time, alternating with milk and mix just until combined.
Drop into pregreased donut pan.
Bake in preheated 350 oven for 10-15 minutes, until a toothpick inserted in the thickest part comes out clean.
Let cool 5 minutes and remove from pan to cool completely.
Caramel Coconut Sauce
1 cup sweetened condensed milk
1/2 cup coconut milk
1 tbsp light corn syrup
2 tbsp salted butter
1 tsp vanilla extract
1/2 cup shredded coconut
1/4 cup milk
Spread coconut on baking sheet and lightly toast in a 200 degree oven for about 5 minutes. Set aside.
In a medium saucepan over medium heat, combine sweetened condensed milk, coconut milk, corn syrup, and butter. Bring to a boil, stirring frequently. Reduce heat slightly and continue cooking for about 15 minutes, stirring continuously until mixture thickens into a spreadable consistency, but it still fluid.
Remove from heat and add vanilla, coconut, and milk. Stir to combine.
Samoa Donut Assembly
Melt 4 oz dark chocolate.
Dip cooled donut into warm caramel sauce. Place in fridge for a few minutes to let firm. Repeat until desired thickness in reached (I did it twice).
Drizzle top of donut with melted dark chocolate. Place in fridge to set.
Remove from fridge and enjoy at room tempterature.