Preheat oven to 350 degree F. Spray a doughnut pan with neutral oil. Set aside
In a medium bowl, combine flour, baking powder, sugar, salt. Whisk to combine
Combine buttermilk, egg, extracts, and melted butter in a large measuring cup. Gently whisk egg.
Pour wet mixture into dry mixture and gently fold with a spatula until combined or until a few streaks of flour still appear. Careful to not over mix batter.
Using a piping bag, snip off the end and fill the doughnut pan. Or a spoon works as well, piping bag not required but it is easier.
Bake for 12-15 minutes or until edges are starting to turn golden brown and fragrant.
Allow to cool in the pan for 10 minutes before taking out of the pan to continue to cool on a cooling rack.
Turn the oven on broil. Add coconut flakes to a baking sheet pan and toast until golden brown. This will happen quickly so keep a close watch! May only take 3-5 minutes. Check frequently.
While the doughnuts cool, make the caramel and allow to cool for 30 minutes. Caramel can also be made weeks in advance and stored in an airtight container in the refrigerator. Warm in the microwave for 30 seconds until runny.
Add toasted coconut into the slightly warmed caramel sauce. Add as little or as much coconut as you prefer. Carefully dip the top of the cooled doughnut into the coconut caramel mixture.
Melt chocolate chips in a microwave safe bowl on 30 second increments. Using a spoon or piping bag with tip cut off, sprinkle chocolate over the caramel coconut glaze.