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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

330.9 calories; 4.2 g protein; 46.5 g carbohydrates; 60.3 mg cholesterol; 361.4 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/02/2003
Very good bread. I am a better bread person and this one is good. It is great served warm. Try It!! Read More
(18)

Most helpful critical review

Rating: 3 stars
06/04/2007
Very tasty not too sweet. I think it could be baked maybe 10 minutes longer though. The inside was a little mushy. I didn't have coconut extract so I substituted vanilla extract. You can make your own self rising flour by adding 1.5 tsp of baking powder per cup of flour and 1 tsp of salt. Thanks for the recipe! Read More
(12)
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/02/2003
Very good bread. I am a better bread person and this one is good. It is great served warm. Try It!! Read More
(18)
Rating: 3 stars
06/03/2007
Very tasty not too sweet. I think it could be baked maybe 10 minutes longer though. The inside was a little mushy. I didn't have coconut extract so I substituted vanilla extract. You can make your own self rising flour by adding 1.5 tsp of baking powder per cup of flour and 1 tsp of salt. Thanks for the recipe! Read More
(12)
Rating: 1 stars
05/02/2003
This recipe turned out very well... but the taste was just awful. The vanilla sugar gave it a very bitter taste. I had to throw out the whole loaf. Read More
(7)
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Rating: 3 stars
11/07/2011
I am a cocoNUT so I had high hopes for this bread. Unfortunately this was lacking flavor to me. In addition it was crumbly as another reviewer stated. I prefer a nice dense quick bread with loads of flavor. Thanks for sharing. BTW it needs to bake about 10 more minutes for the center to get done. Read More
(4)
Rating: 5 stars
06/18/2003
I made this for the Bishop's reception at my church and was asked to please make it again for the next reception coming up. Read More
(4)
Rating: 5 stars
06/18/2003
Very Good!!!!!! I have never had Coconut Bread before. This is a great breakfast bread. I highly recommend it. Read More
(3)
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Rating: 5 stars
09/24/2003
I was surprised at how quickly this bread disappeared after I made it. My 4 kids thought this was a great alternative to the usual breakfast food. I will definitely make this again--in larger batches! Read More
(2)
Rating: 5 stars
05/02/2003
Great Recipe!! I made this for a Tupperware demonstration and it was a hit!! Read More
(1)
Rating: 5 stars
05/02/2003
I haven't made this one yet but if I do I just know I will LOVE it!!!! Now that I have made it I know what you will taste it!!! Read More
(1)