Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 350*. Generously grease 12-cup fluted bundt pan. Combine sugar, coconut and orange peel. Remove dough from can in rolled sections; do not unroll. Cur each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture. Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter. Bake for 28-32 minutes or until deep golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Blend glaze ingredients until smooth. Spoon over ring. refrigerate leftovers.