Orange Coconut Coffee Ring

In a large bowl, dissolve yeast in warm water. Stir in eggs, sugar, sour cream, melted butter, salt and 2 cups of flour. Beat until smooth. Gradually mix in remaining flour until dough pulls away from the sides of the bowl. Turn dough out on a lightly floured surface. Wash and grease large bowl. Knead dough until smooth and elastic, 5 to 8 minutes, adding additional flour if necessary to make a moderately soft dough. Place dough in the large bowl, and turn to grease top. Cover with plastic wrap. Let rise in a warm place, 45 minutes to 1 hour, until doubled. Meanwhile, prepare filling and glaze. Coat 2 (9 inch round) cake pans with nonstick cooking spray. Punch down dough and turn out on a lightly floured surface. Divide dough in half; shape each piece into a ball. Cover and let rest 10 minutes. Roll ball into a 12 inch circle. Brush with 1 tablespoon of melted butter and sprinkle half the filling evenly over the circle. Cut the circle into 12 wedges. Roll up each wedge starting at the wide end. Arrange in the pan, large end out and point side down. Repeat with remaining dough and filling. Cover, let rise in a warm place until light, about 30-40 minutes. Preheat oven to 350. Bake 25-30 minutes or until a deep golden brown. Let rest in the pans on a cooling rack 5 minutes. Then carefully turn out on cooling racks. Set racks on waxed paper to catch glaze drips. Spoon cooled glaze over warm coffee cake and sprinkle with coconut. Serve warm or at room temperature. Makes 2 coffee cakes, 12 servings each. Melt butter; set aside. In a small bowl, combine sugar, coconut and orange peel. In a small saucepan, combine sugar, sour cream, orange juice and butter. Bring to a boil over medium heat, stirring constantly. Reduce heat and cook 3 minutes, stirring constantly. Let cool before spooning on warm coffee cake.