3/4 c. sugar
3/4 c. coconut
2 tbsp. grated orange rind.
Combine Sugar-Coconut Mixture ingredients together.
3/4 c. sugar
1/2 c. dairy sour cream
2 tbsp. orange juice
1/4 c. butter
Combine in saucepan. Boil 3 minutes, stirring occasionally.
Soften in mixing bowl the yeast in 1/4 cup warm water. Stir in 1/4 cup sugar, salt, melted butter, eggs and sour cream. Gradually add flour as needed, beating well after each, add it on. Cover; let rise in warm place until light and doubled about 2 hours.
Knead 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 half of Sugar-Coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and roll to a point. Repeat with remaining dough.
Place rolls, point side down in 3 rows in a well-greased 9x13 inch pan. Cover. Let rise about 1 hour or until doubled. Bake at 350 degrees for 25 to 30 minutes until golden brown.
Pour Orange Glaze over hot coffee cake. Sprinkle with 1/4 cup coconut. Cool in pan.
