1 c. butter
2 c. flour
1 c. sour cream

Mix butter and flour as for pie crust; add sour cream. Mix well and chill overnight. Divide dough into 2 parts before you chill. Roll out on floured board, quick as possible as the dough gets soft as it gets warm; don't roll too thin. Spread with apricot preserves; sprinkle with angel flake coconut and chopped pecans. Roll like a jelly roll, seal edges and bake at 350 degrees until medium brown.