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    Coconut Cream Cheese Bread

    Source of Recipe

    Pat Foster

    List of Ingredients

    • 1 (8 oz. pkg.) cream cheese
    • 1/2 c. butter
    • 6 eggs
    • 3 c. flour
    • 1 t. baking powder
    • 1/4 t. salt
    • 1/2 c. shortening
    • 2-1/2 c. sugar
    • 1 t. vanilla
    • 1 t. coconut extract
    • 2 c. shredded coconut


    1. Preheat oven to 325 degrees.
    2. Let cream cheese, butter and eggs stand at room temperature for 30 minutes.
    3. Meanwhile, grease and lightly flour two 9x5x3 in loaf pans; set aside.
    4. In a small bowl, stir together flour, baking powder and salt; set aside.
    5. In a large mixing bowl, beat the cream cheese, butter and shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 5 minutes or until very light and fluffy. Beat in vanilla and coconut extract.
    6. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping the bowl frequently. Gradually add the flour mixture, beating on low speed just until combined. Fold in coconut. Spoon batter into the prepared pans, spreading evenly.
    7. Bake at 325 degrees for one hour. Cool in pans for 15 minutes. Remove and cool completely on wire rack.




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