Butter-Orange-Coconut Coffee Cake |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 12 |
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My dear sister made this last week and said I could post it. She got it from a magazine. So delicious and rich. Ingredients:
1 ounce dry yeast |
1/4 cup warm water |
2 eggs, lightly beaten |
1 cup sugar |
1/2 cup sour cream (dairy) |
1/2 cup butter, melted |
1 teaspoon salt |
2 3/4-3 1/4 cups all-purpose flour |
1 cup flaked coconut |
4 teaspoons orange zest |
1/4 cup sugar |
1/2 cup sour cream |
1/4 cup orange juice |
1/4 cup butter |
Directions:
1. In bowl soften yeast in water.
2. Stir in eggs,JUST 1/4 cup sugar, the sour cream, and JUST 6 TBS.
3. butter, and salt.
4. Stir in 2 3/4 cups flour.
5. On floured surface knead enough flour in to make a moderately soft dough.
6. Knead til smooth and elastic, about five minutes.
7. Place in greased bowl, turn.
8. Cover and let rise in a warm place about 1/12 hours or until double.
9. Punch down Turn onto floured surface.
10. Divide in half.
11. Shape each half into a ball.
12. Cover and let rest ten minutes.
13. Roll each half into a 12 inch circle.
14. Brush each with 1 TBS of remaining butter.
15. Combine remaining sugar, JUST 3/4 cup of coconut,and the orange peel;sprinkle over dough.
16. Cut each circle into 12 triangles.
17. Roll up each piece starting at wide end.
18. Arrange rolls, like a pinwheel in two greased 9 round pans.
19. Cover;let rise again til double (30 mins) Bake in 350 oven for 25-30 minutes.
20. Immediately remove from pans and put on wire racks, with waxed paper under.
21. Glaze In saucepan combine sugar, the sour cream, orange juice, and butter.
22. Stir over medium heat until the sugar dissolves.
23. Boil 3 minutes stirring constantly.
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