Tuesday, December 29, 2009

the recipe for that crazy delicious looking upside down danish concoction

(note: adapted from pillsbury's website from a bake-off winner's recipe)
1 cup firmly packed brown sugar
1/3 cup maple syrup
1/4 cup margarine or butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
2 tablespoons margarine or butter, softened
1/2 cup coconut (or more!)
1 can pillsbury grands refrigerated biscuits

1. Heat oven to 350°F. In 13x9-inch pan, grease only the sides of the pan and combine brown sugar, syrup and 1/4 cup margarine; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tablespoons margarine; mix until smooth. Stir in coconut.
2. Separate dough into thin pieces and half over the syrupy bottom. then spoon dollops of cream cheese coconut mixture over the biscuits and repeat with biscuit dough and cream cheese mixture one more time like a lasagna, finishing with cream cheese slop on the top so the coconut gets toasty and glorious.
3. Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter. good luck with this. mine didn't do it :)

if you like it a little less sweet, as it's pretty overpowering, use 2 cans biscuits to dilute some of the potent richness. it's intensely flavorful and wonderful, but a leetle serving goes a long way <3. thanks for the comments, Udo Umami, and I hope the recipe works out! If you're a fan of nuts, you can also add some to the syrupy mixture on the bottom layer. i didn't because i wanted a fully smooth texture but i'm sure it'd be lovely.

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