In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130F; 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 375F oven for 45 to 50 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm or cold.