1 recipe sour cream sweet roll dough
8 oz cream cheese, soft
1/2 c sugar
1 tsp lemon peel
2 eggs
1/2 c coconut
2 T butter, melted
After the dough has risen all night in the refrigerator, roll out on a lightly floured surface to an 18″ circle. Beat together cream cheese, sugar, and lemon peel until smooth. Beat in the eggs, one at a time. Stir in coconut. Fit dough into a greased 10″ tube pan. Pour filling into dough lined pan. Cut an “X” over the center of the pan; fold dough over top of filling and seal. Brush with melted butter. Cover and let rise in a warm place until doubled. Bake at 350 for 20-25 minutes. Cool 10 minutes, invert on cake plate. Glaze with vanilla glaze when completely cool.
