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Lemon Coconut Bread

Lemon Coconut Bread

Have you noticed a lot of coconut around lately? I have. In my favorite blogs and magazines, all over social media, and certainly here in the Test Kitchen, I’m seeing the food world do all sorts of delicious things with coconut.


I recently had a chance to take a trip to Hawaii with my parents, and the flavors there brought back so many memories for us all. We ate fresh coconuts together and reminisced about the times my mother would find coconuts in the grocery stores at home. We used to crack them open with a hammer. (Have you ever tried that? You really have to have a knack.) Then we’d chisel out flakes of the fresh meat to eat. Isn’t it strange how a trip to a tropical island would bring back so many memories of a Minnesota childhood?


Right now, I’m loving the combination of tropical coconut and tangy lemons in this Lemon Coconut Bread. There’s a delicious surprise running right through the middle of the loaf: a ribbon of cream cheese and coconut. You get a little bit of this sweet, creamy layer in every single slices.


Quick breads like this one are leavened with baking powder, so there’s no yeast and no rising time. They’re just as easy to make as muffins — maybe even easier, because you only need to grease and flour one loaf pan! When I’m in baking mode I usually make several quick breads at once, because they freeze so well. I just wrap them well, first in plastic wrap and then in tin foil. (Be sure to label them, of course, so you can tell your Lemon Coconut Bread from your Walnut Banana Bread.) When it’s time to thaw them out, just give them 24 hours in the fridge and then about half an hour to come to room temperature before serving.


Quick breads also make a great gift — maybe for Father’s Day, for a graduation party or for the hostess of your neighborhood Memorial Day bash. Who would like a little taste of the tropics?


To make the batter, 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.



To make the filling, combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in all but 2 tablespoons of the coconut.



Grease and flour 8x4-inch loaf pan. Spoon half of batter into your prepared pan. Drop teaspoonfuls of filling mixture evenly over batter.



Spoon remaining batter over filling; smooth top with back of spoon or knife.



Bake 50 to 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. Drizzle glaze over bread and sprinkle with reserved coconut.



Serve warm with a delicious topping of Land O Lakes® Butter with Canola Oil.



Lemon Coconut Bread



Ingredients
Bread
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 Land O Lakes® Eggs
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

Filling
3/4 cup sweetened flaked coconut, toasted
3-ounces cream cheese, softened
3 tablespoons powdered sugar

Glaze
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice


Directions

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.

Top warm bread with spreadable Land O Lakes® Butter with Canola Oil.

Tip: 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.



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