Jamaican Banana Bread

2 Tbsp butter, softened
2 Tbsp (1 oz) cream cheese, softened
1 c granulated sugar
1 egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c mashed ripe banana
1/2 c milk
2 Tbsp dark rum (or 1/4 tsp imitation rum extract)
2 Tbsp water
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c sweetened flaked coconut

Topping:
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum (or 1/8 tsp imitation rum extract)
2 tsp water
2 Tbsp sweetened flaked coconut

Preheat oven to 375 degrees; grease an 8"x4" loaf pan.

To make bread: Beat butter and cream cheese with mixer on medium speed. Add sugar; beat well. Add egg; beat well. Combine flour, baking powder, baking soda and salt; mix well. Combine banana with next 6 ingredients, stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in coconut. Pour batter into loaf pan; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan and cool on wire rack.

To make topping: Combine first 5 topping ingredients in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat; stir in coconut; spoon over loaf.

NOTES
From Cooking Light.
Untried.