Kathy’s Orange Coconut Coffee Cake
Those of us who love cooking likely have a handful of paragons in our past. From my friend Kathy, I learned dedication to one’s best recipes and the enjoyment of food tradition. (For those who have been reading awhile, this is not the first Kathy I referenced who made these pecan rolls. I have two special Kathys in my life with notable roll recipes!)
This Kathy is the mother of one of my best high school friends. For the past fifteen years, we have visited her house at the holidays. We gather in the kitchen, the heart of their home, and catch up while enjoying her famous taco dip, sugar cookies, brownies, turkey with dressing balls or crumble-topped pumpkin pie.
She was generous enough to share this photograph and recipe with me for Whipped. Her most recent batch of her Orange Coffee Cake was made to bring to the hospital to welcome her newest granddaughter. Thank you Kathy for the years of treats past and the years of treats to come!
Kathy’s Orange Coffee Cake
1 package yeast
½ cup sour cream
¼ cup warm water
½ cup melted butter – Divided
1 cup sugar
2 ¾ – 3 cups flour
1 tsp salt
1 cup toasted coconut
2 eggs
2 Tablespoons orange rind (From fresh orange or dried)
Toast coconut by baking it at 350º for 7-10 minutes. Keep a close eye on it, it can burn quickly.
Combine yeast and water, set aside. Blend ¼ C. sugar, salt, eggs, sour cream and 6 TBS melted butter. Add yeast mixture. Add flour (I use 2 ¾ C) to form stiff dough. Dough will be sticky. Let rise in greased covered bowl in a warm place for at least 2 hours.
Combine ¾ C. sugar, ¾ C. coconut and orange rind and set aside. Roll our half of the dough on a floured board into a 12” circle. Brush with 1 TBS melted butter. Sprinkle with half of the sugar/coconut mixture. Cut into 12 wedges. Roll, starting with wide end, rolling to point. Place rolls, point side down, in ½ of a greased 9”x13” pan. Repeat with remaining dough. Cover and let rise till size doubles, at least 1 hour. Bake at 350º for 25-30 minutes. (Bake 20 minutes in convection oven.) Cover with glaze and remaining coconut while still warm, but not hot.
For the Glaze
In saucepan combine:
¼ cup butter
½ cup sour cream
2 Tablespoon orange juice (You can use juice from the fresh orange you bought.)
¾ cup sugar
Boil for 3 minutes.
What a wonderful combination of flavors! It looks like a great pick for brunch. Or any day, really.
That looks so good!
This looks like a really wonderful recipe. Thanks for sharing. Can’t wait to try it!
mmmmm.. citrus,brown sugar, coconut and butter.. tart, sweet, floral and nutty.. yeuuuum..get em whipped!
The best recipes are shared that way! I’m still stalking friends and friends’ mothers for special recipes that I love. This looks really yummy and I’m sure tastes incredible.
Question: Are you starting out with fresh coconut or Bakers Angel coconut in a bag or what? Thanks!! This looks very delicious!!!
This was a Pilsbery bake-off gold metal winner maybe 40 years ago. It is better than I can even tell you. Makes me miss =Mom.
Beautiful cake! How many grams in a packet of yeast you used?
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For a crouch such as that i think you did a good job.
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Good taste and a beautiful yeast dough — the glaze was lovely as well. I wanted something on a cold snowy day to rise by the woodstove, and this really fit the bill. Would definitely make this dough again but might consider rolling differently. There are lots of samples out there, if you have an old betty crocker cookbook, there are roll designing samples in there. The crescent rolls work, but so would two long jelly rolls, or cut and laid flat like sticky buns or a round coffeecake tube cut to expose the filling. An orange marmalade inside would really kick this up a notch, my daughter suggested almond paste. This is a good place to start and then get creative!