Island Breezes Coffee Cake

You can never have too many main course recipes, so give Island Breezes Coffee Cake a try. This recipe serves 12 and costs $3.33 per serving. One portion of this dish contains roughly 45g of protein, 39g of fat, and a total of 2142 calories. This recipe from Taste of Home has 71 fans. From preparation to the plate, this recipe takes approximately 55 minutes. If you have bread dough, brown sugar, butter, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Coffee Cabinets (Rhode Island-Style Coffee Milkshakes), Old Fashioned Coffee Cake – Topped with a streusel topping, this coffee cake is irresistible, and French Coffee Cake- prepare home made coffee cake easily at home.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently. Originally published as Island Breezes Coffee Cake in Simple & DeliciousOctober/November 2013, p36 Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, mix brown sugar, coconut and pudding mix.

2. 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.

3. 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°.

4. Remove plastic wrap.

5. 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.

Nutrition Information:

covered percent of daily need