Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly and set aside.
Prepare the cake base:
- Place torn Hawaiian roll pieces in a large mixing bowl.
- In another bowl, whisk together milk, sugar, eggs, melted butter, and vanilla extract.
- Pour the mixture over the rolls and gently toss to coat.
Add tropical flavors:
- Mix in the crushed pineapple and shredded coconut (if using).
Transfer to the bundt pan:
- Evenly spread the mixture into the prepared bundt pan.
Bake:
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and glaze:
- Allow the cake to cool in the pan for 10 minutes before flipping it onto a serving plate.
- Whisk together powdered sugar, coconut milk, and lemon juice to create the glaze. Drizzle over the cooled cake.
- Serve and enjoy!
- Garnish with pineapple chunks or shredded coconut for an extra tropical touch.
Notes
- For extra richness, add a handful of white chocolate chips to the cake mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute coconut milk with almond milk or heavy cream if preferred.