Chocolate Cake Doughnuts

Preheat oven to 350 F. Lightly grease a 6-count doughnut pan. Set aside.

In a medium-sized bowl whisk flour, salt, baking powder, sugar, and cocoa powder; set aside.

In a small mixing bowl combine egg, vanilla, milk and sour cream. Use a mixer and beat on low just until incorporated.

Slowly add the flour mixture into the milk mixture and mix with a spoon just until combined; don’t overmix. Pour the batter into a piping bag with a wide tip and pipe into doughnut cavities.

Bake for 8 to 10 minutes, or until the top of the doughnut springs back when touched. Remove pan from oven and let the doughnuts cool in the pan for two minutes before inverting them onto a cooling rack. Let them cool before frosting.

In the meantime prepare the toppings. Put the shredded coconut in a Ziploc bag, add 3 drops of food color into the bag, seal it, and work it with your fingers until completely colored.

Spread Marshmallow Fluff on top of doughnuts and top with shredded coconut. Serve immediately. Best when eaten same day.