2 c. flour
1 1/2 c. butter
1 c. sour cream
1 lg. jar apricot jam
1 (4 to 6 oz.) coconut
1 c. chopped pecans

Cut butter into flour then add sour cream. Cut into 4 equal parts. Roll each onto floured board to 7 x 12. (Refrigerate part of dough until ready to use, if you like.) Spread apricot jam thin and sprinkle with 1 ounce coconut and 1/4 cup pecans. Roll into jelly roll carefully beginning at long edge. Bake 40 minutes at 375 degrees or until light brown. Sprinkle with sifted powdered sugar and slice in 1 to 1 1/2 inch slices. Freezes well.