Recipe

Lemon Coconut Bread With Cheese Filling Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 3 weeks ago this is a lemon coconut coffee cake type recipe with a sweet cream cheese filling... it makes 1 loaf... the recipe and photo are from Land o' Lakes Prep:30m Cook:50m Servings:16	Peetabear
	quick coffee cake type bread lemon coconut with cream cheese filling

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Ingredients

1 cup sugar

1/2 cup LAND O LAKES® Butter, softened

2 eggs

1/2 cup milk

3 tablespoons lemon juice

1 tablespoon freshly grated lemon peel

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Filling Ingredients

3/4 cup sweetened flaked coconut, toasted

1 (3-ounce) package cream cheese, softened

3 tablespoons powdered sugar

Glaze Ingredients

1/2 cup powdered sugar

2 - 3 teaspoons LAND O LAKES™ Traditional or Fat Free Half & Half

Directions

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

Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, lemon juice and lemon peel; 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 small 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 for 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 half & half in small bowl for desired glazing consistency. Spoon over bread; sprinkle with reserved coconut.

Recipe Tip

To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F. for 5 to 10 minutes, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.

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