Dessert: Orange Swirl Coffee Cake Recipe

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 ° to 115 °)
1 cup sugar, divided
2 eggs
1/2 cup sour cream
8 tablespoons butter, divided
1 teaspoon salt
3-1/4 to 3-1/2 cups all-purpose flour
3/4 cup flaked coconut, toasted
2 tablespoons grated orange peel

Instructions

In a large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, eggs, sour cream, 6 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, combine the coconut, orange peel and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18-in. x 10-in. rectangle. Melt remaining butter; brush over dough. Spread coconut mixture over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side near the top and facing the center tube in a greased fluted 10-in. tube pan; pinch ends together. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 ° for 30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
For glaze, combine the sugar, cornstarch, sour cream, butter and orange juice in a small saucepan. Bring to a boil; boil and stir for 2 minutes. Spoon or brush over warm coffee cake. Sprinkle with coconut.

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