Orange coconut crescent ring
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ½ | cup | Coconut |
| 2 | tablespoons | Grated orange peel; (up to 3) |
| 2 | cans | (8-oz) refrigerated crescent dinner rolls |
| ⅓ | cup | Melted butter or oleo |
| 1 | pack | (3 oz.) cream cheese; softened |
| ½ | cup | Powdered sugar |
| 2 | tablespoons | Orange juice; (up to 3) |
Directions
FROSTING
Preheat oven to 350 F. Use solid shortening and grease a 12-cup bundt pan.
Combine sugar, coconut and orange peel. Remove crescent dough from cans in rolled sections; do not unroll. cut each section into 4 slices. Dip both sides of each slice in oleo, then in coconut mixture. Stand slices on edge around greased pan, allowing them to lean on each other slightly. Sprinkle any remaining coconut mixture over the slices. Drizzle with any remaining oleo. Bake at 350 F. for 30-335 mins. or until golden brown. Cool in pan for one minute. Turn onto a serving plate. Cool slightly. Frost.
Posted to Bakery-Shoppe Digest by "William & Evelyn Hall" <wchall@...> on Feb 2, 1998