Recipe - Orange Coconut Crescent Ring

One half cup Sugar
One half cup Coconut
2 tablespoon Grated orange peel; (up to
3)
2 cn (8oz) refrigerated crescent
dinner rolls
1/3 cup Melted butter or oleo

FROSTING
1 pack (3 oz.) cream cheese;
softened
One half cup Powdered sugar
2 tablespoon Orange juice; (up to 3)

Preheat oven to 350 F. Use solid shortening and grease a 12cup 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 30335 mins. or until golden brown. Cool in pan
for one minute. Turn onto a serving plate. Cool slightly. Frost.
Posted to BakeryShoppe Digest by "William & Evelyn Hall"
wchall@nevia.net on Feb 2, 1998