Instructions: To make cake: Dissolve yeast in warm water. Pour into large mixing bowl, add 3/4 cups flour, sugar, salt, sour cream, butter, eggs and orange peel. Beat 2

minutes at medium speed. By hand, stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. Grease a 9-by-13 inch pan.

To make filling: In a small bowl, combine sugar, toasted coconut, orange peel and butter and set aside. Knead dough about 15 times. Divide dough in half. Roll half the dough into a 12 inch circle. Sprinkle with half the filling mixture.

Cut into 12 wedges and roll each wedge, starting with wide end to form crescent-shaped rolls. Repeat with second half of dough. Place rolls in greased pan, three rows of 8 each. Cover and let rise until doubled, about 45 minutes to 1 hour. Meanwhile, preheat oven to 350 degrees. Bake 25 to 30 minutes. Leave warm rolls in pan.

To make glaze: In a small saucepan, combine sugar, sour cream, butter and orange juice. Bring to a boil and stir for 3 minutes. Pour warm glaze over warm coffeecake. Sprinkle with coconut.

Note: To toast coconut, place on a baking sheet and bake in a preheated 325-degree oven for 15 to 20 minutes, or until lightly browned.

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