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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A Co-worker made this for one of our AM meetings and it was yummy. I asked her for the recipe so that I could make it this week-end and I'm posting it in case I lose it!! Ingredients:
1 cup pineapple preserves |
2/3 cup flaked coconut |
1/2 cup chopped pecans or 1/2 cup walnuts |
1 (8 ounce) package cream cheese, softened |
1/2 cup powdered sugar |
1 (16 ounce) king's hawaiian bread |
1 cup powdered sugar |
2 tablespoons milk |
Directions:
1. Preheat oven to 350. Generously coat two 8 round pans with non-stick spray.
2. Spread 1/2 cup preserves evenly into each pan. Sprinkle each pan with equal amounts of coconut and nuts. Set aside.
3. Beat cream cheese and 1/2 cup powdered sugar with electric mixer until smooth.
4. Cut a horizontal slice off the top of bread to even it out. Slice remaining loaf into 4 equal horizontal layers. Trim edges to remove crust and to make all layers the same diameter. Save trimmings for another use.
5. 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.
6. If bread is higher than the edge of the pan, press down. Cover with foil, bake for 10 minutes. Invert cakes onto service plates. Cool slightly.
7. For glaze, mix 1 cup powdered sugar with milk in a small bowl. Drizzle glaze over top.
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