1/2 c. butter, softened
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 c. sour cream
1 tsp. grated orange rind

FILLING:

1 can peach filling
1/2 c. coconut

Preheat oven to 350 degrees. Beat butter and sour cream until light. Add flour, baking powder and orange rind mixing well. Chill dough, wrapped 30 minutes or 15 minutes in freezer.

Roll on lightly floured visquine to rectangle. Flip onto parchment paper. Make cuts 2 inches deep, 1 inch apart along sides. Spread 1 1/2 cups canned peach pie filling down center. Sprinkle with coconut. Fold strips over pinching at ends. Bake 35-40 minutes or until golden. Let cool 5-10 minutes. Melt 1 Nestle white chocolate bar with almonds with 1 tablespoon cream. Drizzle over coffee cake. Sprinkle with toasted almonds or toasted coconut.