Orange-Butter Coffee Cake

  • Yield: 24 servings


2packages dry yeast
1/2cup warm (115F) water
1/4cup sugar
2-- eggs, beaten
1/2cup sour cream
6tablespoons melted butter
1teaspoon salt
3 3/4cups sifted flour
2/3cup sugar
1cup flaked coconut, toasted
2tablespoons shredded orange peel
2tablespoons melted butter
1cup sifted powdered sugar
3 to 4teaspoons orange juice


  1. Soften yeast in warm water.
  2. Combine 1/4 cup sugar, eggs, sour cream, 6 tablespoons melted butter, and salt in large bowl.
  3. Stir in yeast.  Gradually add enough flour to form moderately stiff dough, beating well.
  4. Cover; let rise until double (about 45 minutes).
  5. Combine the 2/3 cup sugar, coconut, and orange peel.
  6. Turn dough onto well-floured surface, and knead a few strokes.  Divide dough in half.
  7. Roll one-half of dough to form a 12×8-inch rectangle; brush with 1 tablespoon melted butter, and sprinkle with 1/2 cup coconut mixture.  Roll up, starting with long side, and cut into twelve 1-inch slices.  Place cut side down, in greased 9×1 1/2-inch round baking pan.  Repeat for second half.
  8. Let rise in warm place until light (30 to 45 minutes).  Sprinkle rolls with remaining coconut mixture.
  9. Bake at 350F about 30 minutes.  Remove from pans; cool right side up.
  10. Combine powerdered sugar and orange juice; drizzle over cooled cakes.

Recipe reprinted with permission from The Junior League of Owensboro’s To Market, To Market, Home Again, Home Again (Owensboro, Kentucky, 1984).