A key lime coated bread with a vanilla bean glaze.
- 1/2 C Shredded coconut, toasted
- 2 pkg Pillsbury Grand Homestyle Biscuits
- 1/4 C Unsalted butter, melted
- 1 C Pillsbury Key Lime Cake Mix (dry)
- 1/2 C Granulated sugar
- 1/4 C White chocolate chips
- 1/4 C Shredded coconut
- Lime Zest (2)
For the glaze
- 1 1/4 C Powdered sugar
- 1 tsp Vanilla bean paste
- 1–2 tbsp Milk
- Lime zest (optional)
- Pre-heat oven to 350° F. Grease a muffin pan with Crisco or cooking spray. Make sure to get the top of the pan as well.
- Line a baking sheet with parchment paper or baking mat. Bake coconut until it start to turn light brown. Remove from oven and allow to cool. Save until muffins are glazed.
- Remove biscuits from container and cut into quarters. Place in a large Ziploc bag.
- Melt butter in a microwave safe bowl, about 30 seconds. Pour melted butter in Ziploc bag and shake to coat the biscuits in butter.
- Pour dry key lime cake mix and granulated sugar into the bag. Seal and shake vigorously to coat the biscuit dough with the dry ingredients.
- Place 3 pieces of biscuit dough in the bottom of each muffin pan to form the base.
- Sprinkle some coconut and white chocolate chips on top of the dough. Zest a little bit of lime into the middle of each muffin.
- Place another 2-4 pieces of dough on top of each base and gently squish with your finger. Use up all remaining dough. Top with additional sprinkle of coconut
- Bake at 350° F for 15-20 minutes until the tops are golden brown. Remove from oven and allow to cool for 15 minutes.
For the glaze
- Combine powdered sugar, vanilla bean paste and 1 tablespoon of milk in a small bowl. Whisk until smooth. To make glaze thinner, add additional milk. To make glaze thicker, add additional powdered sugar. Glaze warm muffins.
- Top with toasted coconut and zest of lime.
These are best served warm but will keep for 2 days.