In a large bowl combine 1 c flour sugar undissolved yeast and salt Heat water milk and butter until very warm 120 to 130 Gradually add to flour mixture Beat 2 minutes at medium speed of electric mixer scraping bowl occasionally Add eggs and 12 c flour beat 2 minutes at high speed Stir in enough remaining flour to make a soft dough Knead on lightly floured surface until smooth and elastic about 8 to 10 minutes Cover let rest 10 minutes Roll dough to 24 x 9 inch rectangle Spread Coconut Pecan Filling evenly to within 12 inch of edges Beginning at long end roll up tightly as for jelly roll pinch seam to seal With sharp knife cut lengthwise through roll to separate into two long portions Arrange both halves side by side so that cut sides are on top Twist both portions together keeping cut sides up to show filling Pinch ends together to form a ring Place on greased baking sheet Cover let rise in warm draft free place until doubled in size about 1 hour Bake at 350 for 25 to 30 minutes or until done Remove from sheet cool on wire rack Drizzle with Vanilla Glaze
