Pina Colada Pull Apart Bread

5m
Prep Time

25-35m
Cook Time

30m
Ready In

Recipe: #23595

April 25, 2016

Categories: Breads, Breakfast, Coconut, Pineapple, Carribbean, Hawaiian, 5-Minute Prep, Brunch, Potluck, Oven Bake, No Eggs, Vegetarian, Alcohol, Canned Fruit, more

recipe by:
Kchurchill5

"A good friend of mine sent me this, and 'oh my gosh', it is delicious. Now, I did use King's Hawaiian Bread; which is a sweet round bread. However, you could always use any sweet bread for this recipe. It makes a delicious sweet breakfast treat. I did add some macadamia nuts and a simple icing to my version. The original recipe came from the frugalfoodiemammadotcom"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (165.4 g)
Calories 542.8
Total Fat - 20.8 g
Saturated Fat - 8.7 g
Cholesterol - 20.6 mg
Sodium - 377.3 mg
Total Carbohydrate - 83.8 g
Dietary Fiber - 3.8 g
Sugars - 48.2 g
Protein - 8.3 g
Calcium - 213.2 mg
Iron - 3.2 mg
Vitamin C - 9.1 mg
Thiamin - 0.5 mg

Step 1

Coconut ... Since, you are using the oven to bake the bread; you might as well toast the coconut in the oven. Preheat the oven to 400 degrees; and line a baking sheet with parchment paper or foil. Add the coconut; and bake on the middle shelf, 5-7 minutes until golden brown, stirring once. Then, transfer the coconut to a paper towel to cool.

Step 2

Sauce ... Add the brown sugar and butter to a small pot; and, cook on medium heat until the butter and sugar are completely melted. Remove from the heat and stir in the pineapple, rum, 1/3 cup of toasted coconut, and 1/3 cup of macadamia nuts. The other 2 tablespoons of coconut and nuts, will be the topping.

Step 3

Bread ... As the coconut toasts and the sauce melts - prepare your bread. Using a serrated knife, make 5 or so vertical cuts about 1" apart ... but, don't go all the way through to the bottom. Then, turn the bread a quarter of the way, and make the same cuts again. This will make a cross hatch or diamond pattern. Again, take your time; DO NOT cut all the way through. This will allow the sauce to get in to all the 'nooks and crannies.'

Step 4

Bake ... Place the bread on the same pan you toasted the coconut on. Open up the cut slices a bit; and, pour the sauce in the 'nooks and crannies.' Top with the extra coconut and nuts. Bake on the middle shelf, 10-15 minutes, in a 350 degree oven; until golden brown.

Step 5

You can bake this ahead, and reheat too. Once the bread is baked and cooled, wrap tightly in foil; and, refrigerate. Before reheating, remove the bread until it is almost room temperature; and, reheat in a 350 degree oven, loosely covered in foil - for 10-15 minutes. DO NOT ice the cake, if you plan on reheating it.

Step 6

Icing ... As the bread bakes, mix the milk and confectioners sugar together until smooth. After the bread has cooled a couple of minutes; drizzle the icing over the bread.