Preheat oven to 350°F

Cut each uncooked biscuit into 6 pieces. Transfer to large bowl then add shredded coconut and sugar. Toss to coat. Set aside.

Melt butter in a nonstick pan over medium/low heat. Add brown sugar and stir until dissolved. Pour mixture into bundt pan that has been sprayed generously with nonstick. Evenly layer cherries and pineapple over caramel layer. Arrange coated biscuit pieces on top.

Bake 45-50 minutes or until brown.

Let cool 5-10 minutes.

Firmly place flat side of platter or stand on opening of pan. Invert to release monkey bread from bundt pan.

Serve warm.