1 pkg. dry yeast
1 tsp. salt
1/4 c. sugar
3 1/2 c. flour
1 c. milk
1/4 c. butter
1 egg
1/2 c. coconut, toasted
2 tsp. grated orange rind
1/2 c. sugar
2 tbsp. butter, melted

In large bowl, stir together yeast, salt, 1/4 cup sugar and 1 1/2 cups flour.

In 1 quart saucepan over low heat, heat milk and 1/4 cup butter until very warm. Using mixer at low speed, gradually beat milk mixture into yeast mixture until well blended. Increase speed to medium. Beat 2 minutes. Add egg and 1/2 cup flour. Beat 2 minutes more. Stir in remaining flour until well blended and a firm dough forms. Cover with towel and let rest 15 minutes.

In small bowl, stir together toasted coconut, orange rind and 1/2 cup sugar. Turn out dough on lightly floured surface. Knead 1 minute, or until dough is no longer sticky. Add additional flour, if necessary. Divide dough in half.

With floured rolling pin, roll out each half into a 12-inch circle. Brush both circles with melted butter. Sprinkle coconut mixture evenly over each circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide side. Place rolled wedges points down in 2 greased 9-inch round baking pans. Curve the ends gently to form crescents. Cover and let rise in warm place until double, about 45 minutes.

Bake at 350 degrees for 20 minutes or until coffeecake is golden brown. Carefully remove from pan and cool on rack 10 minutes. Prepare orange glaze, drizzle over warm coffee cake.

In bowl, mix 2 cups sifted confectioners' sugar, 1 teaspoon grated orange rind, and 2-3 tablespoons orange juice until smooth and thin enough to drizzle.