2/3 c. evaporated milk
3/4 c. sugar
1/2 tsp. salt
1/2 c. butter
2 eggs, beaten
5 c. flour
2 pkgs. yeast (dry)
1/2 c. warm water
Caramel Filling & Frosting (below)

Beat first 4 ingredients - add eggs and beat until smooth. Sprinkle yeast on water and dissolve, then add to mixture together with flour, about 1 1/2 cups at a time, beating until smooth after each addition. Place in greased bowl and let rise until doubled. Punch down and knead until smooth. Roll dough into 15 x 10 inch rectangle. Brush with melted butter. Spread filling and roll, starting at long side. Place in greased 10-inch tube pan, sealing ends. Let rise about 2 hours. Bake 45 minutes at 350 degrees.

CARAMEL FILLING:

1/4 c. melted butter
2/3 c. light brown sugar
2/3 c. flaked coconut

Mix together.

CARAMEL FROSTING:

1/4 c. brown sugar
2 tbsp. evaporated milk
2 tbsp. butter
1 c. powdered sugar

Mix together.