Janice Elder of Charlotte, North Carolina, took second place in the 2010 Rhodes' Family Favorites Recipe Contest with this sweet bread.
1 (3.5-oz.) pkg. cook & serve coconut pudding mix
24 frozen Rhodes White Dinner Rolls, thawed but still cold
1 1/2 cups shredded coconut
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 cup butter or margarine
1 tablespoon grated fresh ginger
1 teaspoon almond extract
1. Spray large Bundt pan with cooking spray. Place pudding mix in shallow bowl. Cut each roll in half; dip in pudding mix, coating well. Arrange rolls in pan, sprinkling evenly with coconut and almonds as you layer them. Sprinkle any remaining pudding mix over top.
2. Heat all remaining ingredients in small saucepan until butter is melted and sugar is dissolved, stirring constantly. Spoon over rolls; cover with plastic wrap sprayed with cooking spray. Let rise in warm place until doubled in size or level with top of pan, 6 to 8 hours or overnight.
3. Heat oven to 350°F. Carefully remove plastic wrap from rolls. Bake 30 to 35 minutes or until golden brown, covering loosely with foil during last 15 minutes to avoid overbrowning. With knife, immediately loosen cake from pan; invert onto serving plate.
10 to 12 servings