Go Back
Print Recipe

Chocolate Caramel Coconut Samoa Doughnuts

Prep Time15 minutes
Cook Time10 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American

Ingredients

Old Fashioned Doughnuts

  • 1/2 cup of sour cream
  • 1 large egg
  • 1/3 cup of canola oil
  • 1 teaspoon of vanilla extract
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 1/3 cup of all purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of ground cinnamon
  • 1/8 teaspoon of salt

Chocolate Glaze

  • 2 tablespoons of canola oil
  • 2 tablespoons of unsweetened cocoa powder
  • 1 1/4 cup of confectioners sugar
  • 1 teaspoon of vanilla extract
  • 2-3 tablespoons of hot water

Caramel Coconut Topping

  • 2 cups of sweetened coconut flakes, toasted
  • 10 ounces of caramels
  • 2 tablespoons of whole milk
  • a pinch of salt

Instructions

Make the doughnuts...

  • Preheat your oven to 350 degrees
  • In a large bowl, combine 1/2 cup of sour cream, 1 egg, 1/3 cup of canola oil, 1 teaspoon of vanilla extract, 1/4 cup of granulated sugar and 1/4 cup of brown sugar and whisk until fully incorporated
  • Place a mesh sifter over the bowl and add 1 1/3 cup of all purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of salt into the sifter and sift the dry ingredients into the bowl
  • Mix until all of the ingredients are just combined
  • Grease a doughnut pan with non-stick spray
  • Fill each cavity half way with batter
  • Bake the doughnuts in a 350 degree oven for about 8 minutes or until the doughnuts feel springy to the touch
  • Transfer the doughnuts onto a cooling rack to cool completely before topping
  • Leave the oven set to 350 degrees to toast the coconut

Make the chocolate glaze...

  • Combine 1 1/4 cup of confectioners sugar with 2 tablespoons of unsweetened cocoa powder in a small bowl
  • Whisk in 2 tablespoons of canola oil, 1 teaspoon of vanilla extract and enough hot water to develop a thick textured glaze (between 2-3 tablespoons)
  • Dip the underside of each cooled doughnut in the chocolate glaze and return them (glazed side up) onto the cooling rack to allow the chocolate to set
  • Set the remaining chocolate glaze aside and stir occasionally to prevent it from setting

Make the caramel coconut topping...

  • Place 2 cups of sweetened coconut flakes on a baking sheet and toast them in a 350 degree oven, stirring them several times, until they are lightly golden brown (around 8 minutes)
  • While the coconut is toasting, combine 10 ounces of unwrapped caramels and 2 tablespoons of whole milk in a small microwave safe bowl
  • Microwave in 30 second increments until the caramels are melted 
  • Add a pinch of salt and stir until smooth
  • Add the toasted coconut and stir until combined

Assemble the doughnuts...

  • Once the chocolate glaze has set on the underside of the doughnuts, flip them over and frost the top with the caramel coconut topping
  • Drizzle the remaining chocolate glaze over the doughnuts
  • Enjoy!!