••••ISLAND BREEZES COCONUT COFFEE CAKE🌰🍰🍚🍍🥜🌴🍞🥐🍨🏝!!••••

(Source: tasteofhome.com & photos also & Debra Goforth, Newport Tennessee)

••••ISLAND BREEZES COCONUT COFFEE 

••••CAKE!!

 

 

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

MAKES:12 servings

Ingredients

• 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 

Directions

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 

Nutritional Facts

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