Step 1

Line a tray with baking paper. Use a 3.5cm cutter to cut a larger hole from doughnuts. Place on tray.

Step 2

Spoon ice-cream into holes, packing firmly. Freeze for 1 hour or until firm.

Step 3

Lightly whisk 2 eggs in a bowl. Combine buttercake crumbs and coconut in a second bowl. Working quickly, dip doughnuts in egg, then crumb mixture. Return to tray. Freeze for 1 hour.

Step 4

Deep-fry in a saucepan half-filled with vegetable oil at 180C, one at a time, for one minute each side or until golden. Drain. Serve with warm caramel sauce.