Lemon Coconut Bread
Lemon Coconut Bread Image

Lemon Coconut Bread

A moist ribbon of cream cheese and coconut is a nice surprise in this sunny citrus bread.

The Story Behind the Recipe
16
servings
30 min
PREP TIME
1 hr 50 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour bottom only of 8x4-inch loaf pan; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Reserve 2 tablespoons coconutset aside.

  4. STEP 4

    Combine cream cheese and 3 tablespoons powdered sugar in bowl until well mixed. Stir in remaining coconut.

  5. 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.

  6. 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.

  7. 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.

  8. STEP 8

    Slice bread. Serve with Butter with Canola Oil.

Tip #1

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.

Nutrition

220Calories
9Fat (mg)
45Cholesterol (mg)
160Sodium (mg)
31Carbohydrates (g)
1Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  May 16, 2015

Very tasty and moist. Loved the cream cheese and coconut center. Definitely recommend using lemon juice for the glaze instead of milk.

— says Teresa
Helpful?
  May 01, 2015

Very tasty easy to make. Really enjoyed the combination of the lemon and coconut tastes. Yum!

— says garridogal
Helpful?
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