Coconut Cream Bread

Pat Duran


Made with cream cheese, coconut milk, cinnamon, lemon and rum butter glaze.
Makes for great gift giving or nice with a afternoon tea.


★★★★★ 3 votes

makes 1 loaf
30 Min
1 Hr 20 Min


  • BREAD :

  • 1 c
    granulated sugar
  • 1/2 c
    butter, softened
  • 2 large
  • 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

  • 3/4 c
    sweetened flaked coconut, toasted
  • 3 oz
    pkg. cream cheese, softened
  • 3 Tbsp
    powdered sugar
  • 1/4 tsp
  • pinch
  • 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

How to Make Coconut Cream Bread


  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.

Printable Recipe Card

About Coconut Cream Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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