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