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Hawaiian Coffee Cake with Rum Sauce
An easy to make coffeecake with a rich, buttery rum sauce.
2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
3 tablespoons sugar
1/2 teaspoon salt
1 cup milk
3 tablespoons butter or margarine
1/2 teaspoon pure vanilla extract
1 can (8 ounces) juice-packed pineapple tidbits, drained
3/4 cup chopped macadamia nuts, toasted, divided*
3/4 cup coconut, toasted divided*
1/2 cup butter (no substitutes)
3/4 cup sugar
1 cup heavy cream
1 teaspoon rum extract
Combine flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120 to 130°F). Add to flour mixture with vanilla and egg; beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 2 minutes.
Stir in pineapple, 1/4 cup macadamia nuts and 1/4 cup coconut. Spread batter in greased 8 x 8-inch pan. Cover and let rise about 30 minutes or until nearly doubled.
Bake in preheated 350°F oven for 30 minutes or until done. Cool on wire rack for 20 minutes; top with about half of the Rum Sauce. Use remaining Rum Sauce to ladle over individual servings.
To make Rum Sauce, melt butter and sugar in a 2-quart saucepan. Stir constantly until mixture comes to boil. Gradually add cream; reduce heat to low and cook 3 minutes, stirring occasionally. Remove from heat and stir in reserved macadamia nuts, coconut and rum extract. Cool until ready to pour over Hawaiian Coffee Cake.
*Recipe Note: to toast macadamia nuts, spread in shallow pan and bake at 350°F for 6 to 8 minutes until lightly browned. Repeat with coconut, baking for 4 to 5 minutes.