Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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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 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, 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. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.
Combine 1/2 cup powdered sugar and enough milk in bowl for desired glazing consistency. Spoon over bread; sprinkle with reserved coconut.
Dietary Fiber: 1g
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
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We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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