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Makes
1 1/2 dozen doughnuts
Author Notes
A chocolate cake doughnut topped with gooey coconut-pecan frosting. All the best things about a cake doughnut, in a cake-inspired doughnut. —Erin Jeanne McDowell
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Ingredients
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one
12-ounce can evaporated milk
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3/4 cup
unsalted butter
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3/4 cup
granulated sugar
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1/2 cup
light brown sugar
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5
large egg yolks
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2 cups
toasted chopped pecans
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2 cups
shredded coconut (sweetened or unsweetened, whichever you prefer)
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1 teaspoon
vanilla extract
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1
recipe Chocolate Cake Doughnuts (https://food52.com/recipes...), cooled
Directions
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In a medium pot, whisk the evaporated milk, butter, sugar, brown sugar, and egg yolks to combine. Cook over medium-low heat, whisking constantly, until the mixture begins to simmer. Continue to cook, stirring frequently to prevent sticking and/or clumps forming, until the mixture is thick like pudding, 13 to 15 minutes.
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Stir in the pecans, coconut, and vanilla and cool for 20 to 30 minutes.
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Transfer the cooled chocolate cake doughnuts to a parchment-lined baking sheet.
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Spread the cooled frosting on top of each doughnut in an even layer. Serve immediately!
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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