1 pkg. yeast
1/4 c. warm water
1 c. sugar
1 tsp. salt
2 eggs
1/2 c. sour cream
1/2 c. butter
2 3/4 to 3 c. flour
1 c. coconut

Soften yeast in warm water in mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter. Gradually add flour to form a stiff dough, beating well after each addition. Cover; let rise in warm place until light and doubled, about 2 hours.

Combine 3/4 cup sugar, 3/4 cup coconut. Knead dough on well floured surface about 15 times. Roll out half of dough to a 12 inch circle. Brush with 4 tablespoons melted butter. Sprinkle with half of sugar-coconut mixture. Cut into 12 wedges. Roll up starting with wide end and rolling to point. Repeat with remaining dough. Place rolls, in 3 rows in a well greased 13x9 inch pan. Cover; let rise in warm place until light and doubled, about 1-2 hours. Bake at 350 degrees for 25 to 30 minutes. Leave in pan. Pour glaze over hot coffee cake. Sprinkle with 1/4 cup coconut.

ORANGE GLAZE:

Combine in saucepan:

3/4 c. sugar
1/2 c. sour cream
2 tbsp. orange juice
1/4 c. butter

Boil 3 minutes, stirring occasionally.