Vanilla Bean Cake Doughnuts with Chocolate and Toasted Coconut
Author: Recipe adapted from SprinkleBakes
Serves: 9
- 2 cups all purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste (or seeds from one vanilla bean)
- 2 eggs
- 2 tbsp butter, melted
- 8 oz. Chocolate CANDIQUIK Coating
- ½ cup toasted coconut
- Preheat oven to 350°F. Spray donut pan with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Add buttermilk, eggs, vanilla, and butter, beat until just combined.
- Spoon batter into a piping bag (or plastic bag with one corner snipped off); pipe into donut pan, filling each donut indent about ¾ full.
- Bake 10-12 minutes or until the top bounces back if touched. Let cool.
- Melt Chocolate CANDIQUIK in tray according to package directions.
- Dip the top of the doughnuts in the chocolate coating and sprinkle with toasted coconut. Serve immediately.
*Best served the first day. If storing, keep in an airtight container and consume within 48 hours.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/vanilla-bean-cake-doughnuts-with-chocolate-and-toasted-coconut/
3.1.09