Coconut Loaf Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the shredded coconut.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
If using the glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake and sprinkle with additional shredded coconut before slicing and serving.