A moist ribbon of cream cheese and coconut is a nice surprise in this sunny citrus bread.
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Bread
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large 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 or milk
Land O Lakes® Butter with Canola Oil
STEP 1
Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan; set aside.
STEP 2
Combine 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.
STEP 3
Reserve 2 tablespoons coconut; set aside.
STEP 4
Combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in remaining coconut.
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.
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.
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.
STEP 8
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.
COLLECTION
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