Coconut Caramel Donut Cake

1. Combine sugar, cream of tartar, corn syrup and water in a heavy saucepan. Add water last to wash any sugar off the sides of the pan. Place on medium heat.

2. Cook sugar syrup, without stirring, until it becomes a rich amber color.

3. Carefully remove from stove and add butter. Stir with a wooden spoon until butter has melted.

4. Add heavy cream and carefully stir until smooth.

5. Pour into a heatproof bowl and allow to cool.

6. Add vanilla bean paste and sea salt and mix until combined.

7. Spread coconut on a parchment lined baking tray and bake in a 350 F oven for 10 minutes or until golden, stirring every few minutes to ensure even toasting. Remove from oven and allow to cool.

8. Pick out some of your favorite donuts. We went for a mix of chocolate, glazed and sprinkled, of course.

9. Stack one layer of donuts on a plate and alternate layering on coconut, caramel and more donuts until you have stacked all of your donuts. To ensure donuts stick to one another, dip the bottoms of each donut in caramel before stacking on your tower.

10. Sprinkle with sprinkles of your choice, top with a candle or topper and dig in!