Island Breezes Coffee Cake

By cecelia26_

Island Breezes Coffee Cake is the type of recipe that will have you sipping your morning cup of coffee and envisioning that you are on a deserted island somewhere in the Carribean. Filled with the tropical flavors of coconut, pineapple, and brown sugar, this recipe is the perfect island escape cake without the hassle and expenses of having to actually travel.

Ingredients

• 2/3cup2/3 cup packed brown sugar
• 1/2cup1/2 cup flaked coconut, toasted
• 1(3.4-ounce) package1 (3.4-ounce) package cook-and-serve coconut cream pudding mix
• 2020 frozen bread dough dinner rolls
• 1(20-ounce) can1 (20-ounce) can pineapple tidbits, drained
• 1(3-ounce) jar1 (3-ounce) jar macadamia nuts, coarsely chopped
• 1/2cup1/2 cup butter, cubed

Preparation

Step 1

In a small bowl, mix brown sugar, coconut, and pudding mix. Place 10 rolls in a greased 10-inch fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple, 1/3 cup nuts, and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight.

Remove pan from refrigerator about 1 hour and 45 minutes before serving, let rise in a warm place until dough reaches the top of the pan, about 1 hour. Preheat oven to 350°F.

Remove plastic wrap. Bake coffee cake 35 to 40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm.

TO TOAST COCONUT:
Spread in a 15x10x1-inch baking pan. Bake at 350°F for 5 to 10 minutes or until golden brown, stirring frequently.