Donuts are still new enough to me that I see ideas for toppings in just about everything. Fleshing out odd pairings is one of my favorite pastimes. It’s that type of excitement you can pursue for days and weeks and months and then, right when you think you’re out of ideas, something genius comes along that makes all the effort entirely worth it. Here are several of BabyCakes NYC’s most popular donut toppings. Some require Vanilla Icing to get them to adhere to the donut. In every case, I find it is easiest to put the mixture in a wide bowl so that dunking the cakes isn’t too much of a fuss.

　　

Ingredients

enough for 12 donuts

　　1 cup unsweetened shredded coconut

　　2 tablespoons agave nectar

　　Vanilla Icing (page 127)

　　

Step 1

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.

　　

Step 2

Place the coconut and agave nectar in a small bowl and mix using your hands. Be sure all the coconut is coated with agave. Pour the coconut mixture on the prepared baking sheet and spread it evenly. Bake for 5 minutes or until light golden brown. Remove and cool for 10 minutes. Dip the donut in Vanilla Icing, then roll in the toasted coconut.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.