EGG NEST COFFEE CAKE

3 cups all-purpose flour

1/2 cup sugar

3/4 teaspoon salt

1 package Fleischmann's(r) Active Dry Yeast*

1/2 cup milk

1/4 cup water

1/4 cup plus 4 teaspoons butter or margarine

1 egg -- at room temperature

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup chopped dates

Lemon Frosting

1-1/2 cups confectioner's sugar

1 tablespoon light corn syrup

1 teaspoon lemon extract

2 teaspoons softened butter

Food coloring

1/2 cup flaked coconut

In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120º to 130ºF; stir into dry ingredients. Mix in egg and enough additional flour to makesoft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 × 7-inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough.

Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350ºF for 20 minutes or until done. Remove from sheet; cool on wire rack.

Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.

Lemon Frosting: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.