In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
 

Prepare Filling: In medium saucepan, combine brown sugar, evaporated milk, butter and corn syrup. Cook over low heat, stirring occasionally, until sugar has dissolved and butter has melted; set aside.

Punch down dough. Divide into pieces the size of a walnut; shape each piece into a smooth ball. Pour one third of Filling into well greased 12-cup Bundt® pan. Sprinkle with half of coconut and walnuts. Place half of the balls in pan. Pour one third of Filling over balls; sprinkle with remaining coconut and walnuts. Add remaining balls; pour remaining Filling on top. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 45 to 50 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm or cold. 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.