Coconut Praline Coffee Cake
George Fuller House Bed and BreakfastEssex, Massachusetts


Ingredients:
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 Tablespoons milk
2 Tablespoons margarine, melted
1 teaspoon ground cinnamon
1 loaf thawed white bread dough (1 pound)
1/4 cup (1/2 stick) softened margarine
powdered sugar
 

Directions
Can be made the night before and cooked and served in the morning.

Grease 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Mix coconut, pecans, brown sugar, milk, 2 Tablespoons margarine, and the cinnamon. Roll dough into rectangle, 15 x 10 on a lightly flowered surface. Spread with 1/4 cup margarine. Sprinkle with coconut mixture and press into dough. Roll up, beginning at 15 inch side. Cut roll lengthwise in half.

Place strips, filling sides up and side by side, in pan. Twist together gently and loosely cover. Let rise about 45 minutes or until double in size.

Heat oven to 350 degrees and bake 25 to 30 minutes or until golden brown. Remove from pan immediately and cool slightly. Sprinkle powdered sugar on the top.