📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a donut pan thoroughly. If you don't have a donut pan, you can use a muffin tin (they'll just be donut muffins!).
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed for the best rise and flavor. This is so important dont forget this part!
3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. The buttermilk adds a lovely tang and keeps the donuts moist.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough donuts.
5. Fill a piping bag or a large zip-top bag with the batter. If using a zip-top bag, snip off a corner. Pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. This gives them room to rise without overflowing.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; oven times can vary.
7. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and breaking.
8. While the donuts are cooling, prepare the frosting. In a medium saucepan, combine the butter, evaporated milk, sugar, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
9. Remove from heat and stir in the coconut, pecans, and vanilla extract. Let the frosting cool slightly before frosting the donuts. It will thicken as it cools.
10. Dip each donut into the frosting, coating the top evenly. Alternatively, you can spread the frosting on with a knife.
11. Let the frosted donuts sit for a few minutes to allow the frosting to set slightly before serving. Enjoy immediately, or store in an airtight container at room temperature.