In a medium-sized bowl mix Amish Friendship Bread starter, egg replacements, coconut milk, and vanilla.
In a large bowl mix sugar, baking powder, baking soda, salt, and flour. Fold in dried fruit and coconut flakes until lightly coated (this helps prevent them from sinking to the bottom of the muffin wells).
Add wet ingredients to the dry ingredients and mix until just incorporated. Be careful not to overmix.
Grease two large loaf pans.
Dust the greased mini muffin pans with sugar or use paper cups.
Pour the batter evenly into muffin tins and sprinkle sugar on top.
Bake for 15 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.