Coconut Cream Bread Recipes

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.

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Steps:

• Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
• Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
• Beat butter on high speed for about 30 seconds.
• Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
• Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
• Stir in nuts.
• In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
• Stir in coconut.
• Pour 1/4 of the banana batter into each pan.
• Spoon 1/4 of the cream cheese mixture over each loaf.
• Marble each by using a spatula to cut cream cheese into the banana batter.
• Repeat the 2 layers as above but do not marble them.
• Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes.
• Remove loaves from pans and cool completely.

Steps:

• Cream together butter and sugar.
• Beat in eggs and coconut extract.
• Mix in sour cream, then add coconut and mix well.
• Stir flour, baking powder and baking soda together and add to batter and mix well.
• Place batter into greased loaf pan and bake at 350° for 45 to 50 minutes or until done.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.