Ingredients

The following ingredients have 4 Servings
  • 2 tubes crescent rolls
  • 10 tablespoons butter
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • ½ cup sweetened coconut
  • ½ cup half & half

Instruction

  • Preheat oven to 350 degrees.
  • Prepare a bundt pan by spraying it with baking spray. Set aside.
  • Remove the crescent dough from the tubes but do not unroll them. Cut each crescent dough into 8 even pieces. *Note - A serrated knife works best for this. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in the brown sugar, pecans, and coconut until the sugar is completely dissolved. 
  • Reduce the heat to low and stir in the half and half and simmer for 1 minute. Remove from the heat.
  • Pour approximately 1/3 coconut caramel sauce into the bundt pan.
  • Place 8 crescent circles into the bundt pan over the layer of caramel sauce.
  • Pour an additional 1/3 of the coconut caramel sauce over the crescent circles.
  • Layer the last of the crescent circles over the second layer of caramel.
  • Top the second layer of crescent rolls with the remaining caramel sauce.
  • Bake in a preheated oven for 50 minutes. Remove and allow to cool for about 10 minutes.
  • Turn the crescent ring out onto a serving platter while it is still warm otherwise the caramel will harden and stick to the pan.
  • Carefully remove the pan once the ring has been inverted and allow the ring to cool completely before serving, or serve slightly warm.