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A moist ribbon of cream cheese and coconut is a nice surprise in this sunny citrus bread.
Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan; set aside.
Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, 3 tablespoon lemon juice and lemon zest; continue beating until well mixed. Stir in flour, baking powder and salt until well mixed.
Reserve 2 tablespoons coconut; set aside.
Combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in remaining coconut.
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.
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.
Combine 1/2 cup powdered sugar and enough lemon juice in bowl for desired glazing consistency. Spoon over bread; sprinkle with reserved coconut.
Slice bread. Serve with Butter with Canola Oil.
Dietary Fiber: 1g
Very tasty and moist. Loved the cream cheese and coconut center. Definitely recommend using lemon juice for the glaze instead of milk.
Very tasty easy to make. Really enjoyed the combination of the lemon and coconut tastes. Yum!
This bread is easy to make and is such a fantastic taste! Love it, keeping the recipe.
Unsure about the cake when it came out of the oven but upon cutting, it was the fluffiest, wonderfully textured cake. Brought it in for a work morning tea and everyone loved it. It wasn't too sweet, which I like. Next time I would add a little more lemon juice. Overall, really pleased with this recipe.
I've made this multiple times--several of those were by request. It always turns out perfect for me as long as I don't forget the coconut while it's toasting and burn it instead of toasting it.
Mine came out a little dry. Not as good as i'd hoped. I won't be making this again.
I had such high hopes for this recipe, but unfortunately after 2 attempts resulting in a sunken bread, I give up. It gets very brown on the edges (read: crispy) and underdone in the middle. I thought it was just me, but after trying a second time yielded similar results, I conclude it's the recipe. Bummer!
Can you split the batter up into small loaf pans?
My daughter and I made this Lemon Coconut Bread this afternoon; just to try a new recipe together. We didn't realize what a big hit it was going to be when we served it as a dessert after dinner this evening; some family members ate it plain, while others ate it ala-mode. Either way it was eaten-it was loved by all. The flavors and textures compliment each other, from the topping to the glaze, the filling, and to the bread itself.
I made this bread this morning and was delighted with it.Love the lemony taste and will make it again and again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1700
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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