1 packet active dry yeast
1/4 c. warm water
1/4 c. sugar
1 tsp. salt
6 tbsp. melted butter
2 eggs
1/2 c. dairy sour cream
2 3/4 to 3 c. flour

SUGAR-COCONUT MIXTURE:

3/4 c. sugar
3/4 c. coconut
2 tbsp. grated orange rind.

Combine Sugar-Coconut Mixture ingredients together.

ORANGE GLAZE:

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

Combine in saucepan. Boil 3 minutes, stirring occasionally.

Soften in mixing bowl the yeast in 1/4 cup warm water. Stir in 1/4 cup sugar, salt, melted butter, eggs and sour cream. Gradually add flour as needed, beating well after each, add it on. Cover; let rise in warm place until light and doubled about 2 hours.

Knead on well-floured surface about 15 times. Roll out half of dough to a 12-inch circle. Brush with 1 tablespoon melted butter. Sprinkle with half of Sugar-Coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and roll to a point. Repeat with remaining dough.

Place rolls, point side down in 3 rows in a well-greased 9x13 inch pan. Cover. Let rise about 1 hour or until doubled. Bake at 350 degrees for 25 to 30 minutes until golden brown.

Pour Orange Glaze over hot coffee cake. Sprinkle with 1/4 cup coconut. Cool in pan.