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

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.

Incorporate eggs one at a time and stir in vanilla extract until fully mixed.

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

Gently fold in shredded sweetened coconut with a spatula.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden brown.

Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.

Whisk powdered sugar and coconut milk for the glaze until smooth.

Drizzle the glaze over the cooled cake and sprinkle additional shredded coconut on top.