Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and sugar using an electric mixer on medium speed for 3-5 minutes.

Add the eggs one at a time to the creamed mixture, beating well after each addition.

Mix in the vanilla extract until incorporated.

Gradually add the dry mixture to the wet mixture, alternating with coconut milk, mixing until just combined.

Gently fold in the shredded coconut.

Pour the batter into the loaf pan and bake for 50-60 minutes, until a skewer comes out clean.

Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

For the glaze, mix powdered sugar with coconut milk and vanilla extract until smooth.

Drizzle the glaze over the cooled cake and sprinkle with shredded coconut before serving.