Coconut Key Lime Monkey Bread

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 large muffins


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
  • 12 tbsp Milk
  • Lime zest (optional)


  1. 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.
  2. 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.
  3. Remove biscuits from container and cut into quarters. Place in a large Ziploc bag.
  4. Melt butter in a microwave safe bowl, about 30 seconds. Pour melted butter in Ziploc bag and shake to coat the biscuits in butter.
  5. 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.
  6. Place 3 pieces of biscuit dough in the bottom of each muffin pan to form the base.
  7. Sprinkle some coconut and white chocolate chips on top of the dough. Zest a little bit of lime into the middle of each muffin.
  8. 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
  9. 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

  1. 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.
  2. Top with toasted coconut and zest of lime.


These are best served warm but will keep for 2 days.

Recipe Card powered by