3 cans honey butter biscuits
3/4 cup sugar
1 tbsp cinnamon
6 tbsp butter
3/4 cup brown sugar
1/4 cup pecans
1/2 cup toasted coconut, divided
1 tbsp vanilla
Preheat oven to 350.
Spray bundt pan with cooking spray.
Mix sugar and cinnamon in ziploc bag.
Cut biscuits into quarters.
Shake biscuit pieces a few pieces at a time in cinnamon sugar. Place in pan. Once you get a layer sprinkle a few pecans and toasted coconut (reserve 1/4 cup of coconut); then add more biscuits and repeat.
In a saucepan over medium heat, melt the butter and brown sugar. Bring to a boil. Boil 1 minute. Stir in vanilla and remaining coconut. Pour over biscuits.
Bake 40 minutes. Cool in pan 5-10 minutes. Turn out on plate.