German Chocolate Donuts for Dessert

donuts:
1 box German chocolate cake mix
1 large egg
1/2 c. milk
1/4 c. vegetable oil

topping:
1 c. light brown sugar
1 tbs. unsalted butter, melted
1/4 tsp. salt
1/2 c. milk
2 tbs. light corn syrup
1 tsp. vanilla extract
1/8 tsp. pecan extract
1 1/2 c. unsweetened coconut flakes, shredded
1 1/2 c. pecans, chopped and toasted

Preheat the oven to 350 degrees, and grease a donut baking pan. In a large bowl, stir together the cake mix, egg, milk and vegetable oil. Fill each donut 3/4 the way full with the batter, and bake for ~30 minutes at 350 degrees. While the donuts are baking, whisk together the ingredients for the topping. Stir together the brown sugar, salt, melted butter, milk, sugar and corn syrup in a medium-sized saucepan. Bring the mixture to a simmer, and stir constantly until the sugar is dissolved. The mixture will slowly begin to thicken. Remove from the heat, and mix in the vanilla, pecan flavoring, coconut flakes and pecans. Let the mixture cool to room temperature. When the donuts are set and the battle no longer jiggles, remove from the oven. Set aside on a cooling rack. Once the donuts are cool, generously top each with the pecan-coconut mixture. Garnish with any extra chopped pecans for an added crunch.