Lemon Coconut Bread
Lemon Coconut Bread
A moist ribbon of cream cheese and coconut is a nice surprise in this sunny citrus bread.
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30 min
Prep Time
1 hr 50 min
Total Time
16
servings Ingredients
Bread
1 cup granulated sugar
12 cup Land O Lakes® Butter, softened
12 cup milk
3 tablespoons lemon juice
2 teaspoons freshly grated lemon zest
1 34 cups all-purpose flour
1 teaspoon baking powder
14 teaspoon salt
Filling
34 cup sweetened flaked coconut, toasted
3 ounces cream cheese, softened
3 tablespoons powdered sugar
Glaze
12 cup powdered sugar
2 to 3 teaspoons lemon juice or milk
How to make
-
STEP 1
Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan; set aside.
-
STEP 2
Combine granulated sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, 3 tablespoons lemon juice and lemon zest; continue beating until well mixed. Stir in flour, baking powder and salt until well mixed.
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STEP 3
Reserve 2 tablespoons coconut; set aside.
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STEP 4
Combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in remaining coconut.
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STEP 5
Spoon half of batter into prepared pan. Drop teaspoonfuls of filling mixture evenly over batter. Spoon remaining batter over filling; smooth top with back of spoon.
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STEP 6
Bake 50-55 minutes or until top is deep golden brown and toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.
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STEP 7
Combine 1/2 cup powdered sugar and enough lemon juice in bowl for desired glazing consistency. Spoon over bread; sprinkle with reserved coconut.
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STEP 8
Slice bread. Serve with Butter with Canola Oil.
Tip #1
To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F, 5-10 minutes, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.
220 Calories
9 Fat (g)
45 Cholesterol (mg)
160 Sodium (mg)
31 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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