Brace yourself. This bread is so very delicious. It has two of my favorite flavor elements, Coconut (big surprise) and the freshness of Lemon. The fact that there is also a coconutty cream cheese filling takes it just shy of too far. I knew it was love as soon as I saw it on the Land O Lakes site. I shared this with some friends and my husband took a sampling to work and it was a huge hit. This would make a great brunch contribution or a not too sweet dessert as well. Or you could just keep making trips to the kitchen pretending you need just one more sample to make sure it is just right. 
Coconut Lemon Bread
Author: My Love for Cooking
Serves: 8
Ingredients
- – Bread –
- 1 Cup Sugar
- ½ Cup Softened Butter (Unsalted)
- 2 Eggs
- ½ Cup Milk (I used Vanilla Coconut)
- 3 Tbs Fresh Lemon Juice
- 1 Tbs Lemon Zest
- 1¾ Cup All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- – Filling –
- ¾ Cup Sweetened Coconut (toasted)
- 1 3oz Pkg Cream Cheese, softened
- 3 Tbs Powdered Sugar
- – Glaze –
- ½ Cup Sugar
- 2 to 3 Tbs Milk
Instructions
- Preheat oven 350 degrees
- Grease and flour an 8X4 Loaf Pan
- Reserve 2 Tbs Coconut and set aside. Combine Cream Cheese with 3Tbs Powdered Sugar, add in remaining Coconut
- Combine Sugar, Butter and Eggs in large bowl at medium speed till combined
- Add Milk. Lemon Juice and Lemon zest, mix till well combined
- Stir in Flour, Baking Powder and Salt
- Pour half Batter into Pan
- Drop filling by Tsp fulls and spread evenly across
- Top with next half of batter
- Bake 50-55 minutes or until top is deep golden brown
- Cool in pan 10 minutes, transfer to coolin rack and allow to cool completely
- Mix ½ Cup Powdered Sugar and enough milk for desired consistency of glaze.
- Top with Toasted reserve Coconut
- *To toast Coconut Spread Coconut evenly on a non greased frying pan and move constantly over medium heat until it is lightly toasted.
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