Orange Blossom Water

This cake was easy to make and tasted fabulous. I love the lemony smell and taste, will definitely be making this again and again.

Let’s make Lemon Coconut Bread:

Heat oven to 350°F (176 °C). Grease and flour 8×4 inch loaf pan; set aside.

1. Combine sugar, butter and eggs in large bowl.

2. Beat at medium speed, scraping bowl often, until creamy.

3, 4. Add 1/2 cup milk, lemon juice and lemon zest; continue beating until well mixed.

5, 6. Stir in flour, baking powder and salt until well mixed.

7, 8. Reserve 2 tablespoons coconut; set aside. Combine cream cheese and 3 tablespoons powdered sugar in small bowl until well mixed. Stir in remaining coconut.

9. Spoon half of batter into prepared pan.

10. Drop teaspoonfuls of filling mixture evenly over batter.

11. Spoon remaining batter over filling; smooth top with back of spoon.

12. Bake for 50 to 55 minutes or until top is deep golden brown. Cool in pan 10 minutes.

13. Remove from pan to cooling rack; cool completely.

14. Combine 1/2 cup powdered sugar and enough half & half in small bowl for desired glazing consistency.

15, 16. Spoon over bread; sprinkle with reserved coconut.

Lemon Coconut Cake

From: Land O’Lakes / Servings: 1 Loaf
PDF Text Only / Print With Images

Notes and Tips

To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F (176 °C) for 5 to 10 minutes, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.

I used Philadelphia Light cream cheese.

For the glaze, I used milk instead of half & half and added lemon zest.

My baking pan is dark in color, so I reduced the temperature by 25 degrees and watched the baking time.

This entry was posted on Thursday, May 20th, 2010 at 7:27 PM and is filed under Baking and Desserts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.