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

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

Using an electric mixer, beat the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Crack in the eggs, one at a time, ensuring each is mixed thoroughly.

Stir in the vanilla extract until well combined.

Gradually fold the dry ingredients into the wet mixture, alternating with the full-fat coconut milk.

Gently fold in the shredded sweetened coconut until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50 to 60 minutes until a toothpick inserted comes out clean.

Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar, coconut milk, and vanilla extract. Drizzle over the cooled cake.

Slice and serve your Coconut Loaf Cake, enjoying with your favorite drink.