German Chocolate Monkey Bread

Marlene B


Chocolate, coconut and pecans baked into buttery biscuits. Saw this recipe on Pinterest.

This looks so yummy I will have to try.

★★★★★ 1 vote
15 Min
45 Min


2 can(s)
refrigerated biscuits
1/2 c
1/2 c
coconut, unsweetened and finely shredded
2 tsp


1 c
1 1/2 c
pecans, toasted and chopped
2 c
coconut, unsweetened and finely shredded
2 c
semi-sweet chocolate chips
1 c
brown sugar


1Preheat 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.
2Cut each biscuit into quarters.
3In a medium bowl, combine the sugar, coconut and cinnamon and mix well.
4Add the dough into the sugar mixture a few pieces a time and coat them well with the mixture.
5Meanwhile melt the 1 cup of butter in a small sauce pan over low heat.
6Brush the inside of the angel food cake pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.
7On top of the dough balls, sprinkle a third of the pecans, coconut and chocolate chips.
8Repeat with remaining dough balls. Then top that layer with the remaining nuts, chocolate and coconut.
9When 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.
10Pour the sugar and butter mixture evenly over the entire pan.
11Bake 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.
12Turn out the cake, inverting it onto a serving platter and pull it apart to experience pure, buttery heaven!

About this Recipe