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