Step 1

Preheat the oven to 375°F.

Step 2

In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.

Step 3

Tear a large piece of parchment and place it flat on the counter.

Step 4

Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.

Step 5

Whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.

Step 6

Spread down the center of the dough. Arrange the coconut mixture on top.

Step 7

Cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.

Step 8

Brush with the beaten egg and sprinkle with the turbinado sugar.

Step 9

Bake for 25 minutes until golden. Rest for 10 minutes before cutting.