Save on Pinterest

Island Breezes Coffee Cake

Total Time

Prep: 20 min. + chilling Bake: 35 min. + cooling


12 servings

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee
Island Breezes Coffee Cake Recipe photo by Taste of Home


  • 2/3 cup packed brown sugar
  • 1/2 cup sweetened shredded 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.
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.

Nutrition Facts

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

Recommended Video


Click stars to rate
Average Rating:
  • w_and_d
    May 21, 2020

    No comment left

  • patlavelle
    May 16, 2020

    Haven't tried this yet but want to. Did you actually use the Cook and Serve pudding mix? Cook and Serve is 3 ounces and the instant is the 3.4 ounce. Just want to make sure before I use the wrong thing.

  • Nancy
    May 13, 2020

    To 128BEAUTY and tsuop -- do NOT thaw the bread dough. I, too, had questions about this and was skeptical. But since the recipe did not specifically say to thaw, I decided to experiment on my own. The dough did rise beautifully. Cake was super moist and tasty. I think the creator of the recipe should amend the prep time to include the time out of the refrigerator and rise time (this adds nearly 2 hours), so if you are making this for an early breakfast, you would need to get up quite early before bake time begins.

  • tsuop
    May 9, 2020

    Hello............ TOH ........................... Do we thaw the dough before construction??

  • Patti
    May 3, 2020

    Haven’t tried this yet but it looks amazing! To answer 128 Beauty, I think you would use them frozen when you make the recipe, then as it sits in the fridge it thaws and rises. Hope that helps.

  • KathyCooks1943
    May 3, 2020

    That looks like a hot mess. Won't even try it.

  • marcibanes
    May 15, 2019

    Absolutely Delicious! I must say, while making this recipe, I was thinking there is no way this is going to be good. Boy, was I wrong. I followed the recipe just as written and it was delicious.

  • 128BEAUTY
    May 2, 2019

    This sounds amazing! Do you use the dough still frozen or do you thaw first?

  • Mulinda
    May 3, 2018

    No comment left

  • Terria11
    May 3, 2017

    No comment left