Prep Time: 20 min + chilling Bake: 36 min + cooling Yield: 12 servings
Ingredients:
2/3 c packed brown sugar
1/2 c sweetened shredded 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
1/2 c butter, cubed
Directions:
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 c pineapple tidbits, 1/3 c macadamia nuts and 1/4 c 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 degrees. Remove plastic wrap. Bake coffee cake 35 – 40 min or until golden brown. (Cover loosely with foil if top browns too quickly). Cool 10 minutes before inverting onto a serving platter. Serve warm.