COCONUT CREAM BREAD

Coconut Cream Bread image

Provided by Pat Duran

Time 1h50m

Number Of Ingredients 21

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BREAD :
1 c granulated sugar
1/2 c butter, softened
2 large eggs
1/2 c coconut milk
3 Tbsp lemon juice
1 Tbsp grated lemon zest
1 tsp butter extract,or coconut extract or vanilla your choice
1 3/4 c all purpose flour
1 tsp baking powder
1/4 tsp salt
FILLING:
3/4 c sweetened flaked coconut, toasted
3 oz pkg. cream cheese, softened
3 Tbsp powdered sugar
1/4 tsp cinnamon
pinch nutmeg
GLAZE:
1/2 c powdered sugar
2 to 3 tsp light rum (more if needed)may use orange or apple juice
1 tsp butter extract or vanilla extract or coconut extract , your choice

Steps:

1. Heat 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.
2. Filling: 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.
3. Spoon 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.
4. Glaze: Combine the powdered sugar, butter extract and enough rum in small bowl for desired glazing consistency. Spoon over bread, sprinkle with reserved coconut.