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Island Breezes Coffee Cake

 Island Breezes Coffee Cake
With the Island flavors this simple pull-apart bread is perfect for a Spring Brunch.
12 ServingsPrep: 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.