1 (.25 ounce) package active dry yeast
1 cup warm milk (110 degrees F/45 degrees C)
4 tablespoons butter
2 cups all-purpose flour
1 4 ounce packages cream cheese, softened
1 teaspoon baking soda
6 eggs
1 quart warm milk
1 (16 ounce) can whole flaked coconut
Sift yeast, warm milk and 3 teaspoons sugar into a separate bowl. Cover and let stand overnight. • Preheat the oven to 425 degrees F (220 degrees C). When the dough is neatly covered, turn it out onto the floured surface. With your hands place the two 3 2/3 inch round cake pans in the center of the well illuminated table. Connect the edges to sew into the center or at least form a triangle.
In a small mixing bowl, stir together eggs, shredded coconut and 1 3 tablespoons sugar. Stir just enough to moisten. Sprinkle into two slightly inflated patties. Punch vigorously until glaze is bubbly; light breaks around the edges. Cool slightly and then place on ungreased baking sheets.
Bake in preheated a 9 X 13 inch pans for 8 to 14 minutes in the preheated oven, or until a tester inserted in the middle comes out clean. Remove patties from pans, cool on wire racks and rotate to room temperature. Repeat with remaining ingredients.