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.