Ingredients:�
1 packet dry yeast
� cup warm water
1cup sugar
1 tsp salt
2 eggs
� cup sour cream
� cup butter, melted
2-3/4 to 3 cups flour
1 cup coconut
2 Tbsp grated orange rind
Directions:
Soften yeast in warm water in mixing bowl. Stir in � cup sugar, salt, eggs, sour cream and 6 tablespoons butter. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place (85 to 90 degrees) until light and doubled, about 2 hours. Combine � cup sugar, � cup coconut and orange rind. Knead dough on well-floured surface about 15 times. Roll out half of dough to a 12-inch circle. Brush with 1 tablespoon melted butter. Sprinkle with � of sugar/coconut mixture. Cut into 12 wedges. Roll up starting with wide end and rolling to point. Repeat with remaining dough. Place rolls, point side down, in 3 rows in a well-greased 9 x 13-inch pan. Cover and let rise in warm place until light and doubled, about 1 hour. Bake at 350 degrees for 25 to 30 minutes. Leave in pan. Pour Glaze over hot coffee cake. Sprinkle with � cup coconut. Serve warm or cold.�