Vanilla Bean Cake Doughnuts with Chocolate and Toasted Coconut
Prep time
Cook time
Total time
Cake-donuts topped with chocolate Candiquik and toasted coconut!
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
  1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Add buttermilk, eggs, vanilla, and butter, beat until just combined.
  4. 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.
  5. Bake 10-12 minutes or until the top bounces back if touched. Let cool.
  6. Melt Chocolate CANDIQUIK in tray according to package directions.
  7. 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