Shelly's Recipe

HAWAIIAN COFFEE CAKE

Category: Coffee Cake

1 cup pineapple or apricot-pineapple preserves
2/3 cup flaked coconut
1/2 cup chopped nuts
1 (8 oz) pkg cream cheese, softened
1/2 cup powdered sugar
1 (16 oz) loaf Kings Hawaiian Bread

Glaze
1 cup powdered sugar
2 tbsp milk

Preheat oven to 350. Generously coat 2 (8 inch) round cake pans with cooking spray. Spread 1/2 cup preserves evenly into each pan. Sprinkle each with equal amounts of coconut and nuts. Set aside. Beat cream cheese and powdered sugar until smooth. Cut a horizontal slice of top of the bread to even it. Slice remaining loaf into 4 equal horizontal layers. Trim the edges to remove crust and have all layers the same diameter. Discard trimmings.

Evenly spread half of the cream cheese mixture over one slice of bread. Place in pan cheese side up. Cover with one slice of bread. Repeat for other pan. If bread is higher than the edge of the pan, press down. Cover with foil. Bake for 10 minutes. Remove foil. Continue baking for another 8-10 minutes. Invert cakes onto service plats. Cool slightly. Drizzle glaze over top. Glaze: Blend ingredients together in a small bowl.