Macadamia Coffee Cake Recipes

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ISLAND BREEZES COFFEE CAKE



Island Breezes Coffee Cake image

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. -Debra Goforth, Newport, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 406 calories, Fat 18g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.

TOFFEE MACADAMIA NUT COFFEE CAKE



Toffee Macadamia Nut Coffee Cake image

Treat your family with this delicious coffee cake baked using toffee bits and macadamia nuts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 8

Number Of Ingredients 10

1 2/3 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup English toffee bits
1/4 cup flaked coconut
1/4 cup chopped macadamia nuts

Steps:

  • Heat oven to 350° F. Grease bottom and sides of 9-inch or 8-inch square pan with shortening.
  • In large bowl, beat all ingredients except toffee bits, coconut and nuts with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
  • Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Nutrition Facts : Calories 335, Carbohydrate 48 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg

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