I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
To Make Glaze: Mix the confectioner’s sugar and milk together until smooth.
Per Serving: 331 calories; protein 4.2g; carbohydrates 46.5g; fat 14.6g; cholesterol 60.3mg; sodium 361.4mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.