Island Breezes Coffee Cake Recipe

By Debraymer

Ingredients

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

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

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

Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour. Preheat oven to 350°.

Remove plastic wrap. Bake coffee cake 35-40 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.
Yield: 12 servings.