This dish makes a great mid-morning treat!
Island Breeze Coffee Cake
Ingredients
2/3 cup packed brown sugar
1/2 cup sweetened shredded coconut, toasted*
1 – 3.4 oz. package cook-and-serve coconut cream pudding mix
20 frozen bread dough dinner rolls
1 – 20 oz. can pineapple tidbits, drained
1 – 3 oz. jar macadamia nuts, coarsely chopped
1/2 cup butter, cubed
Directions
-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 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.
-Makes 12 servings.
Note: To toast coconut, bake in a shallow pan in a 350° oven for five to 10 minutes or until golden brown, stirring occasionally.
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