Hawaiian Coffee Cake with Rum Sauce

Coffee Cakes

An easy to make coffeecake with a rich, buttery rum sauce.


Details

Difficulty

Beginner

Yield

9 servings

Prep Time

30 minutes

Rise Time

30 minutes

Bake Time

30 minutes

Ingredients


  • Hawaiian Coffeecake
  • 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 egg
  • 1 can (8 ounces) juice-packed pineapple tidbits, drained
  • 3/4 cup chopped macadamia nuts, toasted, divided*
  • 3/4 cup coconut, toasted divided*
  • Rum Sauce
  • 1/2 cup butter (no substitutes)
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon rum extract

Directions


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.