Island Breezes Coffee Cake

Name: Island Breezes Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

TEST KITCHEN APPROVED

7 Reviews

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

By Taste Of Home Editorial Team

Recipe by Debra Goforth, Newport, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee

TEST KITCHEN APPROVED

Island Breezes Coffee Cake

Contest Winner

7 Reviews Add your review

Yield:12 servings

Prep:20 min

Cook:35 min

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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

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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 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°. Bake, uncovered, 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.