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Hank's Hankerings: Island Breezes Coffee Cake
 

By Hank the Burro, CT State Grange Mascot

  MARCH 17, 2019 --

Spring is on it’s way - and hopefully good weather will be accompanying it. Here’s a super easy recipe from Taste of Home that is perfect for Spring Potlucks and Refreshments.

 

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:  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. 

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.

SOURCE:  https://www.tasteofhome.com/recipes/island-breezes-coffee-cake/

 
 
 
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