Coconut Cream Bread Recipes

COCONUT BREAD

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.

COCONUT CREAM BREAD

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.

COCONUT-CREAM BREAD PUDDING

Steps:

• Preheat oven to 350°.
• Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes.
• Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.
• Bake at 350° for 35 minutes or until set.
• Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
• Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
• Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter.
• Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.

COCONUT CREAM BANANA NUT BREAD

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.

SOUR CREAM COCONUT QUICK BREAD

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.

COCONUT LOAF

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.