The island flavors of macadamia nuts and coconut blend with yeast bread in this easy coffeecake. Frozen bread dough speeds its preparation.
1 (1-pound) loaf frozen bread dough
3 tablespoons melted butter or margarine
3 tablespoons milk
2/3 cup coarsely chopped macadamia nuts
Allow bread dough to thaw until pliable, overnight in refrigerator or 2 hours at room temperature. Place 2 tablespoons melted butter in bottom of greased 9-inch round cake pan. Combine 1/3 cup brown sugar, 2/3 cup coconut, 3 tablespoons milk and 1/3 cup macadamia nuts and spread evenly in pan.
Using small amount flour on board and rolling pin, roll thawed dough out to 12-inch square. Brush with remaining 1 tablespoon melted butter.
Combine remaining 1/3 cup macadamia nuts, 1/2 cup brown sugar and 1/2 cup coconut and sprinkle over dough. Roll dough up tightly in jellyroll fashion and pinch along edge to seal filling inside.
Cut roll into 12 slices and arrange in prepared pan. Let rise until doubled or tripled. Bake at 350 degrees 30 minutes or until golden brown. Invert immediately onto serving platter. Makes 1 (9-inch) coffeecake.
Note: To thaw dough in microwave, wrap frozen loaf in plastic wrap. Microwave on LOW (30% power) 6 minutes, rotating occasionally.