Pineapple Macadamia Nut Coffee Cake

Set dough aside. In a medium saucepan, heat together the pineapple, sugar, corn starch and butter. Cook over medium heat until thick. Set aside to cool. On a lightly floured surface, roll out dough to a 10” x 12” rectangle (if dough shrinks back after rolling, let dough rest for 5 min. and then continue rolling). Place the rectangle of dough on a lightly greased baking sheet. Spoon the cooled pineapple filling down the center third of dough (going down the 12” side). With kitchen shears or a sharp knife, make 2” long cuts (or until the cut hits the filling) at 1” intervals down both of the 12” sides. Pull and stretch strips diagonally over filling. With a pastry brush, lightly brush dough with egg wash until just evenly coated. Sprinkle with coconut and nuts. Let the dough rise in a warm area until puffy (30-60 min). Bake at 375° for 20-25 min. Remove from oven and pan to cool on wire rack.