Island Breezes Coffee Cake


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


1In 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.
2Remove pan from refrigerator about 1 to 3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour.
3Preheat 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.

Helpful Hints:

Prize winning recipe.
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.
Total Time
Prep: 20 min. + chilling Bake: 35 min. + cooling
Makes 12 servings
Nutrition Facts
1 serving: 406 calories, 18g fat (8g saturated fat

Return To List Of Recipe Titles