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.
RCH Marketing/Public Relations Coordinator