coconut cream bread
(3 ratings)
Made with cream cheese, coconut milk, cinnamon, lemon and rum butter glaze. Makes for great gift giving or nice with a afternoon tea.
(3 ratings)
yield
serving(s)
prep time
30 Min
cook time
1 Hr 20 Min
Ingredients For coconut cream bread
- BREAD :
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1 cgranulated sugar
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1/2 cbutter, softened
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2 lgeggs
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1/2 ccoconut milk
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3 Tbsplemon juice
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1 Tbspgrated lemon zest
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1 tspbutter extract,or coconut extract or vanilla your choice
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1 3/4 call purpose flour
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1 tspbaking powder
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1/4 tspsalt
- FILLING:
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3/4 csweetened flaked coconut, toasted
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3 ozpkg. cream cheese, softened
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3 Tbsppowdered sugar
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1/4 tspcinnamon
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pinchnutmeg
- GLAZE:
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1/2 cpowdered sugar
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2 to 3 tsplight rum (more if needed)may use orange or apple juice
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1 tspbutter extract or vanilla extract or coconut extract , your choice
How To Make coconut cream bread
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1Heat oven to 350^. Grease and flour 8x4-inch loaf pan; set aside. --- In a large bowl combine sugar and butter; add eggs. Beat at medium speed, scraping bowl often, until creamy. Add milk,lemon juice, butter extract and zest;continue beating until well mixed. Stir in flour, baking powder and salt until well mixed.
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2Filling: Reserve 2 Tablespoons of the toasted coconut. Combine cream cheese and the powdered sugar, cinnamon and nutmeg in a small bowl until well mixed. Stir in remaining coconut.
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3Spoon 1/2 the batter into prepared pan. Drop teaspoonfuls of filling mixture evenly over batter. Spoon remaining batter over filling; smooth top with back of a spoon. Bake for 50-55 minutes or until top is deep golden brown. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.
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4Glaze: Combine the powdered sugar, butter extract and enough rum in small bowl for desired glazing consistency. Spoon over bread, sprinkle with reserved coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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