Island Breezes Coffee Cake Recipe

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Island Breezes Coffee Cake Recipe
Island Breezes Coffee Cake Recipe photo by Taste of Home
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Island Breezes Coffee Cake Recipe

Read Reviews
1
Publisher Photo
With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling

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

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 35-40 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.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Island Breezes Coffee Cake in Simple & Delicious October/November 2013, p36

Nutritional Facts

1 slice: 406 calories, 18g fat (8g saturated fat), 20mg cholesterol, 483mg sodium, 58g carbohydrate (27g sugars, 3g fiber), 7g protein.

  • 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
  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.
  2. 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.
  3. 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.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Island Breezes Coffee Cake in Simple & Delicious October/November 2013, p36

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Laurie User ID: 9116115 263766
Reviewed Mar. 22, 2017

"This sounds sticky buns gone Hawaiian! Love the ingredients and looking forward to making this weekend."

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