In a mixer bowl combine: flour, sugar, yeast and salt. Incorporate the dry ingredients by mixing with a whisk. Use dough hook attachment to combine wet ingredients to the dry ingredients. Gradually add milk, eggs, butter and vanilla. Knead the dough 8-10 minutes. The dough should be soft and stretchy. Form the dough into a ball, place into a lightly oiled bowl and cover with a towel. Let it proof in a warm area for 45 minutes-1 hour. Dough should double in size. Press air bubbles out of dough. Separate the dough into 12 equal pieces. Roll each dough piece into balls and set them on a parchment lined baking sheet and proof for 45 minutes. Top each piece with room temperature butter. Bake at 350F for 12-15 minutes. (Read notes for baking time suggestions). The bread should have a golden top. While the bread is cooling down, make the icing. Icing: Combine milk, powdered sugar and extract and whisk together. You should get a a thick, smooth icing. Add icing to the top of bread by dipping it in the icing or brushing it on with a pastry brush. Immediately add coconut around the sides of the bread. Let the bread sit for a few minutes so that the icing can settle and thicken. \n