Coconut Praline Coffee Cake

Source: The Creole Cookbook - Oxmoor House 1976

2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs
3/4 cup soft butter
Sifted all-purpose flour
2 packages dry yeast
1/2 cup warm water
2/3 cup firmly packed light brown sugar
2/3 cup flaked coconut
Praline Frosting

Place the evaporated milk, sugar, salt and eggs in large bowl of electric mixer and beat until mixed. Add 1/2 cup butter and 2 cups flour and beat with mixer until smooth.

Dissolve the yeast in warm water. Add with 1 cup flour to the milk mixture and beat at medium speed for 3 minutes. Stir in 2 cups flour and cover. Let rise for about 1 hour and 30 minutes or until doubled in bulk.

Punch down. Turn out onto a well-floured pastry cloth or board and knead lightly. Roll out into a 10 x 15-inch rectangle.

Mix remaining butter, brown sugar, 2 tablespoons flour and coconut and spread on the dough. Roll from long side as for a jellyroll and place, seam side down, in a greased 10-inch tube pan. Press ends together to seal, then cover. Let rise for about 1 hours or until doubled in bulk.

Bake at 350 degrees F for 45 minutes and remove from pan. Frost with Praline Frosting while warm. Decorate with pecan halves, if desired.

Praline Frosting:
1/4 cup firmly packed brown sugar
2 tablespoons evaporated milk
2 tablespoons melted butter
1 cup unsifted confectioners' sugar

Combine the brown sugar, evaporated milk and butter in a bowl. Add the confectioners' sugar and beat until smooth.