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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 cup pineapple or 1 cup apricot-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 loaf king's hawaiian bread |
glaze, ingredients |
1 cup powdered sugar |
2 tablespoons milk |
Directions:
1. Preheat oven to 350° F; generously coat two 8-inch round cake pans with non-stick spray.
2. Spread 1/2 cup preserves evenly into each pan.
3. Sprinkle each pan with equal amounts of coconut and nuts. Set aside.
4. Beat cream cheese and powdered sugar with electric mixer until smooth.
5. Cut a horizontal slice off the top of bread to even it.
6. Slice remaining loaf into 4 equal horizontal layers.
7. Trim the edges to remove crust and to make all layers the same diameter. Save trimmings for another use.
8. Evenly spread half of the cream cheese mixture over one slice of bread. Place in pan, cheese side up.
9. Cover with one slice of bread.
10. Repeat for other pan.
11. If bread is higher than the edge of the pan, press down.
12. Cover with foil.
13. Bake for 10 minutes. Remove foil.
14. Continue to bake for another 8-10 minutes.
15. Invert cakes onto service plates. Cool slightly.
16. To make glaze, blend powdered sugar and milk together in a small bowl.
17. Drizzle glaze over tops of cakes.
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