Hawaiian Coffee Cake

  • Yield: 8 pieces
  • Prep: 25 mins
  • Cook: 20 mins


1cup pineapple or apricot-pineapple preserves
2/3cup flaked coconut
1/2cup chopped pecans or walnuts
1 (8-ounce) package cream cheese, softened
1/2cup powdered sugar
1 (16-ounce) loaf King's Hawaiian Bread
1cup powdered sugar
2tablespoons milk


  1. Preheat oven to 350F.
  2. Generously coat two 8-inch round cake pans with non-stick spray.
  3. Spread 1/2 cup preserves evenly into each pan.
  4. Sprinkle each pan with equal amounts of coconut and nuts. Set aside.
  5. Beat cream cheese and powdered sugar with electric mixer until smooth.
  6. Cut a horizontal slice off the top of bread to even it.
  7. Slice remaining loaf into 4 equal horizontal layers.
  8. Trim the edges to remove crust and to make all layers the same diameter. Save trimmings for another use.
  9. 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.
  10. If bread is higher than the edge of the pan, press down.
  11. Cover with foil.
  12. Bake for 10 minutes. Remove foil.
  13. Continue to bake for another 8-10 minutes.
  14. Invert cakes onto service plates. Cool slightly.
  15. To make glaze, blend powdered sugar and milk together in a small bowl.
  16. Drizzle glaze over tops of cakes.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 570
  • Fat 23g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg
  • Sodium 260mg
  • Potassium 190mg
  • Carbohydrate 86g
  • Fiber 3g
  • Sugars 50g
  • Protein 8g
  • Trans Fat 1g
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 10%
  • Iron 10%