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


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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


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


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

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About Coconut Cream Bread

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

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