1 cup sugar
1/2 cup milk
3 tablespoons lemon juice
2 teaspoons freshly grated lemon zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted
3 ounces cream cheese, softened
3 tablespoons powdered sugar
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice or milk
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.
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.