Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     (1-pound) loaf frozen white bread dough
     1/2           cup  firmly packed brown sugar
     1/4           cup  evaporated skim milk
  2 1/2    tablespoons  butter or margarine
  1         tablespoon  light-colored corn syrup
     1/4      teaspoon  ground ginger
     1/4           cup  sweetened coconut flakes
     1/4           cup  pineapple preserves

Preparation:

1. Thaw bread dough in refrigerator for 12 hours. : 2. Combine brown sugar, skim milk, butter, corn syrup, and ginger; cook until butter melts, stirring frequently. Bring mixture to a boil over medium-high heat; cover and cook 1 minute. Remove from heat; stir in coconut and pineapple preserves. Let cool; cover and chill. : 3. Divide dough into 3 portions; cut each portion into 16 (1-inch) pieces. Arrange 16 pieces of dough in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray, and drizzle with 1/3 cup sugar mixture. Add remaining 16 pieces of dough, and set remaining 1/3 cup sugar mixture aside. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 50 minutes or until doubled in bulk. : 4. Preheat oven to 375=3DB0. : 5. Uncover dough, and bake at 375=3DB0 for 20 minutes or until brown. Let cool 10 minutes. Place a plate, upside down, on top of pan, and invert bread onto plate. Brush remaining 1/3 cup sugar mixture over top and sides of bread. VARIATION: Apricot-Chocolate Upside-Down Pull-Apart Loaf: Prepare as directed in Caramel Upside-Down Pull-Apart Loaf, substituting 1/4 cup apricot preserves for pineapple preserves. Omit coconut from sugar mixture, and add 1/4 cup semisweet chocolate chips. Stir mixture until chocolate chips

Nutritional Information:

67 Calories (kcal); 3g Total Fat; (37% calories from fat); trace Protein; 10g Carbohydrate; 7mg Cholesterol; 38mg Sodium