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Recipe of the Week - March 12, 2014

Hawaiian Coffee Cake


2/3 cup packed brown sugar

½ cup flaked coconut, toasted

1 pkg. (3.4 oz) cook and serve coconut cream pudding mix

20 frozen bread dough dinner rolls

1 can (20 oz.) pineapple tidbits, drained

1 jar (3 oz.) macadamia nuts, coarsely chopped

½ cup butter, cubed


In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10 inch fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple, 1/3 cup nuts and ¼ cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight.

Remove pan from refrigerator 1 ¾ hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour. Preheat oven to 350°F.

Remove place wrap. Bake coffee cake 35-40 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cook 10 minutes, before inverting onto a serving plate; serve warm.


Provided by Debbie Clark, RCH Food and Nutrition Manager.

Janet Stewart

RCH Marketing/Public Relations Coordinator