Wheatberry Salad with Turkey and Cranberries
Hawaiian Coffee Cake
Ingredients
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1 cup pineapple or apricot-pineapple preserves
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2/3 cup flaked coconut
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1/2 cup chopped pecans or walnuts
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1 (8-ounce) package cream cheese, softened
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1/2 cup powdered sugar
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1 (16-ounce) loaf King's Hawaiian Bread
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Glaze:
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1 cup powdered sugar
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2 tablespoons milk
Instructions
- Preheat oven to 350F.
- Generously coat two 8-inch round cake pans with non-stick spray.
- Spread 1/2 cup preserves evenly into each pan.
- Sprinkle each pan with equal amounts of coconut and nuts. Set aside.
- Beat cream cheese and powdered sugar with electric mixer until smooth.
- Cut a horizontal slice off the top of bread to even it.
- Slice remaining loaf into 4 equal horizontal layers.
- Trim the edges to remove crust and to make all layers the same diameter. Save trimmings for another use.
- 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.
- If bread is higher than the edge of the pan, press down.
- Cover with foil.
- Bake for 10 minutes. Remove foil.
- Continue to bake for another 8-10 minutes.
- Invert cakes onto service plates. Cool slightly.
- To make glaze, blend powdered sugar and milk together in a small bowl.
- Drizzle glaze over tops of cakes.
Nutritional Info (per serving)
- Calories 570
- Fat 23g
- Saturated Fat 9g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 7g
- Cholesterol 45mg
- Sodium 260mg
- Potassium 190mg
- Carbohydrates 86g
- Fiber 3g
- Sugars 50g
- Protein 8g
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