This dish makes a great mid-morning treat!

Island Breeze Coffee Cake

Ingredients

2/3 cup packed brown sugar
1/2 cup sweetened shredded coconut, toasted*
1 — 3.4 oz. package cook-and-serve coconut cream pudding mix
20 frozen bread dough dinner rolls
1 — 20 oz. can pineapple tidbits, drained
1 — 3 oz. jar 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 to 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.

~Makes 12 servings.

*Note: To toast coconut, bake in a shallow pan in a 350° oven for five to 10 minutes or until golden brown, stirring occasionally.