Island Breeze Food

ISLAND BREEZES COFFEE CAKE

Island Breezes Coffee Cake image

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. -Debra Goforth, Newport, Tennessee

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2/3 cup packed brown sugar
1/2 cup sweetened shredded coconut, toasted
1 package (3.4 ounces) cook-and-serve coconut cream pudding mix
20 frozen bread dough dinner rolls
1 can (20 ounces) pineapple tidbits, drained
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup butter, cubed

Steps:

In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple tidbits, 1/3 cup macadamia nuts and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight., Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour., Preheat oven to 350°. Remove plastic wrap. Bake coffee cake 35-40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm.

Nutrition Facts : Calories 406 calories, Fat 18g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.

ISLAND BREEZE

Island Breeze image

Make and share this Island Breeze recipe from Food.com.

Provided by straightupspirits

Categories Beverages

Time 3m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 ounces malibu coconut
1 ounce pineapple juice
1/2 ounce cranberry juice
1 ounce hiram walker peach schnapps

Steps:

Shake and serve over ice. Garnish with a fresh peach slice.

ISLAND BREEZE CHEESECAKE

Island Breeze Cheesecake image

A New York style cheesecake with a fruit topping. This cheesecake is so impressive and is sure to wow! The recipe is adapted from a magazine.

Provided by Lvs2Cook

Categories Cheesecake

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup graham cracker crumbs
1 cup finely chopped almonds
1/4 cup butter, melted
3 tablespoons sugar
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
4 large eggs
1 cup sour cream
1 small papaya
1 mango
2 kiwi fruits
1 (12 ounce) jar apricot preserves
1 tablespoon rum
1 cup pineapple tidbits
toasted coconut

Steps:

Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
Bake crust at 350° for 10 minutes. Cool on wire rack.
Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.
Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours.
Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top.
Garnish, if desired.
To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups topping.

Nutrition Facts : Calories 813, Fat 51.5, SaturatedFat 27.2, Cholesterol 206.7, Sodium 459.9, Carbohydrate 78.3, Fiber 3.4, Sugar 52, Protein 14.8

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