Preheat the oven to 350 F. Get out an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.
Cut each biscuit into quarters.
In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
When everything is in the pan, return the melted butter to the stovetop and add the 1 cup of brown sugar. Cook on low until the sugar melts into the butter.
Pour the sugar and butter mixture evenly over the entire pan.
Bake the monkey bread in the oven for about 45 minutes. Then remove it from the oven and let it sit for another 10-15 minutes, or until cool enough to handle.
Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!
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