Coconut Cream Bread Recipes

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.

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:

• 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 medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.